Optimization of electrochemical treatment of oil‐containing walnut emulsion by response surface contour stacking
Author:
Affiliation:
1. School of Food Science Northeast Agricultural University Harbin China
2. School of Computer and Information Engineering Harbin University of Commerce Harbin China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16503
Reference32 articles.
1. The electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. II. Hydrogenation selectivity studies
2. Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content
3. Comparison of Chemical and Bipolar-Membrane Electrochemical Acidification for Precipitation of Soybean Proteins
4. Protective Effect of Juglans regia L. Walnut Extract Against Oxidative DNA Damage
5. Effects of microcapsule constitution on the quality of microencapsulated walnut oil
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