Zobrazeno 1 - 2
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pro vyhledávání: '"Taís Téo de Barros Alexandrino"'
Autor:
Jéssica Thaís do Prado Silva, João Vitor Munari Benetti, Taís Téo de Barros Alexandrino, Odilio Benedito Garrido Assis, Jolet de Ruiter, Karin Schroën, Vânia Regina Nicoletti
Publikováno v:
Foods, Vol 10, Iss 6, p 1296 (2021)
Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their fun
Externí odkaz:
https://doaj.org/article/cab05637643a4dca8a93292c054f4f4f
Autor:
Taís Téo de Barros Alexandrino, João Vitor Munari Benetti, Jéssica Thaís do Prado Silva, Vânia Regina Nicoletti, Karin Schroën, Odilio B. G. Assis, Jolet de Ruiter
Publikováno v:
Foods, Vol 10, Iss 1296, p 1296 (2021)
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Foods, 10(6)
Foods 10 (2021) 6
Foods
Volume 10
Issue 6
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Foods, 10(6)
Foods 10 (2021) 6
Foods
Volume 10
Issue 6
Made available in DSpace on 2022-04-28T19:40:50Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-06-01 Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaf1f43af7aa8b2cd42c955352abc337
https://www.mdpi.com/2304-8158/10/6/1296
https://www.mdpi.com/2304-8158/10/6/1296