Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions.

Gomes, Matheus Henrique Gouveia; Kurozawa, Louise Emy

Gomes, Matheus Henrique Gouveia; Kurozawa, Louise Emy.

Afiliación

Gomes MHG; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
Kurozawa LE; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: louisek@unicamp.br.

Food Res Int ; 172: 113099, 2023 10.

Article en En | MEDLINE | ID: mdl-37689863

Asunto(s)

Oryza; Hidrolisados de Proteína; Excipientes; Emulsiones; Emulsionantes

Palabras clave

Emulsion; Functional properties; Interfacial tension; Rice protein hydrolysates

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hidrolisados de Proteína / Oryza Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Canadá

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google