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The effect of ph and storage temperature on the stability of emulsions stabilized by rapeseed proteins

Author:
Ostbring, Karolina; Matos González, MaríaUniovi authority; Marefati, Ali; Ahlstrom, Cecilia; Gutiérrez Cervelló, GemmaUniovi authority
Publication date:
2021
Publisher version:
http://dx.doi.org/10.3390/foods10071657
Citación:
Foods, 10(7), (2021); doi:10.3390/foods10071657
URI:
http://hdl.handle.net/10651/61765
DOI:
10.3390/foods10071657
Patrocinado por:

This research was funded by BioInnovation (Vinnova, the Swedish Energy Agency and Formas) grant number 2017-02715 and Henning and Johan Throne Holsts Foundation.

This research was funded by BioInnovation (Vinnova, the Swedish Energy Agency and Formas) grant number 2017-02715 and Henning and Johan Throne Holsts Foundation.

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© 2021 Ostbring et al.
This item is protected with a Creative Commons License