Impact of different emulsification techniques on the stability of coconut milk-Reference-Cited by-同舟云学术

Impact of different emulsification techniques on the stability of coconut milk

Published:2023-06 Issue: Volume:12 Page:100608
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Thirukumaran R.,Nimbkar Shubham,Mahalakshmi L.,Leena M. Maria,Moses J.A.,Anandharamakrishnan C.

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference44 articles.

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3. Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage;Mauro;J. Food Sci. Technol.,2019

4. Coconut milk and coconut oil: their manufacture associated with protein functionality;Patil;J. Food Sci.,2018

5. Rheological properties and structural features of coconut milk emulsions stabilized with maize kernels and starch;Lu;Food Hydrocolloids,2019

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1. Coconut: Expanding avenues in processing and an exposition on non‐conventional value‐added products;Journal of the Science of Food and Agriculture;2024-07-28

2. Effect of thermal and nonthermal techniques on the physicochemical quality of high‐fat coconut cream;Journal of Food Process Engineering;2023-10-03