Effect of humectants and <i>Zygosaccharomyces bailii</i> inoculation on the physical stability of oil‐in‐water emulsions modeling salad dressings-Reference-Cited by-同舟云学术

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Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil‐in‐water emulsions modeling salad dressings

Published:2022-06-16 Issue:14 Volume:102 Page:6727-6736
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zalazar Aldana L¹²^ORCID,Lara Virgina M¹²,Gliemmo María F¹²,Campos Carmen A¹²^ORCID

Affiliation:

1. Departamento de Industrias Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Buenos Aires Argentina

2. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET – Universidad de Buenos Aires Buenos Aires Argentina

Funder

Secretaria de Ciencia y Tecnica, Universidad de Buenos Aires

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad de Buenos Aires

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12040

Reference37 articles.

1. Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate

2. Health benefits of xylitol;Benahmed AG;Applied Microbiol Biotechnol,2020

3. Emulsifying salt increase stability of cheese emulsions during holding

4. Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations

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