OSA improved the stability and applicability of emulsions prepared with enzymatically hydrolyzed pomelo peel insoluble fiber

Autor:	Kaili Gao, Yuhuan Liu, Tongying Liu, Xiaoxiao Song, Roger Ruan, Shuoru Feng, Xiqing Wang, Xian Cui
Rok vydání:	2022
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 132:107806
ISSN:	0268-005X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ac08ebdb82585aba7375b82f70b35fcc https://doi.org/10.1016/j.foodhyd.2022.107806 Zobrazit plný text záznamu Full Text from ScienceDirect