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

dc.contributor.author	Ostbring, Karolina
dc.contributor.author	Matos González, María
dc.contributor.author	Marefati, Ali
dc.contributor.author	Ahlstrom, Cecilia
dc.contributor.author	Gutiérrez Cervelló, Gemma
dc.date.accessioned	2022-02-01T08:06:13Z
dc.date.available	2022-02-01T08:06:13Z
dc.date.issued	2021
dc.identifier.citation	Foods, 10(7), (2021); doi:10.3390/foods10071657
dc.identifier.uri	http://hdl.handle.net/10651/61765
dc.description.sponsorship	This research was funded by BioInnovation (Vinnova, the Swedish Energy Agency and Formas) grant number 2017-02715 and Henning and Johan Throne Holsts Foundation.
dc.description.sponsorship	This research was funded by BioInnovation (Vinnova, the Swedish Energy Agency and Formas) grant number 2017-02715 and Henning and Johan Throne Holsts Foundation.
dc.language.iso	eng
dc.relation.ispartof	Foods
dc.rights	© 2021 Ostbring et al.
dc.rights	CC Reconocimiento 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.source	WOS:000676393000001
dc.title	The effect of ph and storage temperature on the stability of emulsions stabilized by rapeseed proteins
dc.type	journal article
dc.identifier.doi	10.3390/foods10071657
dc.relation.publisherversion	http://dx.doi.org/10.3390/foods10071657
dc.rights.accessRights	open access
dc.type.hasVersion	VoR

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