High pressure impregnation of oil in water emulsions into selected fruits: A novel approach to fortify plant-based biomaterials by lipophilic compounds-Reference-Cited by-同舟云学术

High pressure impregnation of oil in water emulsions into selected fruits: A novel approach to fortify plant-based biomaterials by lipophilic compounds

Published:2019-03 Issue: Volume:101 Page:506-512
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Vatankhah Hamed^ORCID,Ramaswamy Hosahalli S.^ORCID

Funder

National Science and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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4. Dilational rheology of air/water interfaces covered by nonionic amphiphilic polysaccharides. Correlation with stability of oil-in-water emulsions;Covis;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2014

5. Rheological characterization and modelling of high pressure processed Bovine Serum Albumin;De Maria;Journal of Food Engineering,2015

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