Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil-Reference-Cited by-同舟云学术

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Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil

Published:2015-07 Issue:2 Volume:62 Page:1184-1191
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Alfaro Luis,Hayes Daniel,Boeneke Charles,Xu Zhimin,Bankston David,Bechtel Peter J.,Sathivel Subramaniam

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Fats & oils: Fats 101;AHA,2012

2. Microwave and conventional heating effects on thermoxidative degradation of edible fats;Albi;Journal of Agricultural and Food Chemistry,1997

3. How heating affects extra virgin olive oil quality indexes and chemical composition;Allouche;Journal of Agricultural and Food Chemistry,2007

4. Physical properties of ice cream containing milk protein concentrates;Alvarez;Journal of Dairy Science,2005

5. Prediction of syneresis in yoghurt by means of Confocal Laser Scanning Microscopy (CLSM) and image analysis;Andersen,2003

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