Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05573-3.pdf
Reference29 articles.
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3. Chen H, Lu Y, Yuan F, Gao Y, Mao L (2021) Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives. Food Hydrocoll 111:106389. https://doi.org/10.1016/j.foodhyd.2020.106389
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