Optimization and formulation of Conjugated Linoleic Acid (CLA) oil-in-water beverage emulsion stabilized in whey protein isolate using response surface methodology
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Published:2022-10
Issue:
Volume:1
Page:100109
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ISSN:2772-753X
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Container-title:Food Chemistry Advances
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language:en
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Short-container-title:Food Chemistry Advances
Author:
M DharaniORCID,
A Karthiayani,
AP Manoharan,
K Sudha
Reference38 articles.
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4. Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: Influence of pH, CaCl2 and temperature;Chanamai;Journal of Food Sciences,2002
5. Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers;Charoen;Food Chemistry,2012
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