Designation and characterization of cold-set whey protein isolate-low acyl gellan gum emulsion-filled gel for enhancing limonene flavor perception: A study on structure, breakdown characteristics, and sensory perception in the human mouth

Autor: Salahi, Mohammad Reza, Mohebbi, Mohebbat, Ali Razavi, Seyed Mohammad
Zdroj: In Journal of Food Engineering December 2024 383
Databáze: ScienceDirect
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