Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier-Reference-Cited by-同舟云学术

Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier

Published:2020-10-14 Issue:4 Volume:56 Page:1649-1660
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Geng Mengjie¹²,Hu Tan¹²,Zhou Qi³^ORCID,Taha Ahmed¹²⁴^ORCID,Qin Lang¹²,Lv Wenhui¹²,Xu Xiaoyun¹²,Pan Siyi¹²,Hu Hao¹²^ORCID

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China

2. Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China

3. Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences Wuhan Hubei430062China

4. Department of Food Science Faculty of Agriculture (Saba Basha) Alexandria University Alexandria21531Egypt

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14786

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5. Ultrasonics in food processing

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