Study of electrochemically treated walnut emulsion and its stability-Reference-Cited by-同舟云学术

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Study of electrochemically treated walnut emulsion and its stability

Published:2019-01-28 Issue:1 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Liu Xin¹,Wang Xu¹,Yu Changhua¹,Jiang Lianzhou¹,Yu Dianyu¹,Wang Liqi²,Elfalleh Walid³

Affiliation:

1. School of Food ScienceNortheast Agricultural University Harbin China

2. School of Computer and Information EngineeringHarbin University of Commerce Harbin China

3. Laboratoire Energie, Eau, Environnement et Procèdes, (LEEEP) LR18ES35, Ecole Nationale d'Ingénieurs de GabèsUniversité de Gabès Gabès Tunisia

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13003

Reference30 articles.

1. The electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. I. Reactor design and operation

2. The electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. II. Hydrogenation selectivity studies

3. Electrochemical modifications of proteins: disulfide bonds reduction

4. Evaluation of physicochemical properties and antioxidant activities of Persian walnut oil obtained by several extraction methods

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1. Effects of electrochemical treatment and Epigallocatechin-3-gallate on emulsification, rheological and oxidation stability of soybean oil body;Journal of Food Engineering;2024-04

2. Effects of electrocatalytic treatment on the physicochemical properties of rice bran protein;Journal of Food Measurement and Characterization;2021-11-27

3. Soybean Oil Treatment Using the Dissolving Curve Equation of Hydrogen;Journal of Oleo Science;2021

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