Development of innovative clean label emulsions stabilized by vegetable proteins-Reference-Cited by-同舟云学术

Development of innovative clean label emulsions stabilized by vegetable proteins

Published:2022-07-23 Issue:1 Volume:58 Page:406-422
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Cabrita Marta¹,Simões Sara¹^ORCID,Álvarez‐Castillo Estefanía²^ORCID,Castelo‐Branco Diogo³,Tasso Ana³,Figueira Diogo³,Guerrero Antonio²^ORCID,Raymundo Anabela¹^ORCID

Affiliation:

1. LEAF – Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia Universidade de Lisboa Tapada da Ajuda Lisbon 1349‐017 Portugal

2. Departamento de Ingeniería Química Universidad de Sevilla, Escuela Politécnica Superior Calle Virgen de África, 7 Sevilla 41011 Spain

3. Mendes Gonçalves SA Zona Industrial lote 6 Golegã 2154‐909 Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15963

Reference50 articles.

1. A rheological approach to 3D printing of plasma protein based doughs