Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid-Reference-Cited by-同舟云学术

Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

Published:2017-12 Issue: Volume:237 Page:948-956
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Comunian Talita A.,Chaves Isabela Elias,Thomazini Marcelo,Moraes Izabel Cristina Freitas,Ferro-Furtado Roselayne,de Castro Inar Alves,Favaro-Trindade Carmen S.

Funder

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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4. Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking;Chen;LWT – Food Science and Technology,2012

5. Protection of echium oil by microencapsulation with phenolic compounds;Comunian;Food Research International,2016

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