Magnesium release behavior from W/O/W emulsions incorporated into yogurt: Application to food supplementation-Reference-Cited by-同舟云学术

Magnesium release behavior from W/O/W emulsions incorporated into yogurt: Application to food supplementation

Published:2020-11-21 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Herzi Sameh¹²^ORCID,Essafi Wafa¹^ORCID

Affiliation:

1. Laboratoire Matériaux, Traitement et Analyse Pôle Technologique de Sidi Thabet Institut National de Recherche et d’Analyse Physico‐Chimique Sidi Thabet Tunisia

2. Institut National Agronomique de Tunisie Tunis Mahrajène Tunisia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14942

Reference31 articles.

1. Release rate profiles of magnesium from multiple W/O/W emulsions

2. Impact of Sodium Caseinate Concentration and Location on Magnesium Release from Multiple W/O/W Emulsions

3. Influence of the oil globule fraction on the release rate profiles from multiple W/O/W emulsions

4. Effect of added monovalent or divalent cations on the rheology of sodium caseinate solutions

5. Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

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