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

dc.contributor.authorOstbring, Karolina
dc.contributor.authorMatos González, María 
dc.contributor.authorMarefati, Ali
dc.contributor.authorAhlstrom, Cecilia
dc.contributor.authorGutiérrez Cervelló, Gemma 
dc.date.accessioned2022-02-01T08:06:13Z
dc.date.available2022-02-01T08:06:13Z
dc.date.issued2021
dc.identifier.citationFoods, 10(7), (2021); doi:10.3390/foods10071657
dc.identifier.urihttp://hdl.handle.net/10651/61765
dc.description.sponsorshipThis 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.sponsorshipThis 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.isoeng
dc.relation.ispartofFoods
dc.rights© 2021 Ostbring et al.
dc.rightsCC Reconocimiento 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.sourceWOS:000676393000001
dc.titleThe effect of ph and storage temperature on the stability of emulsions stabilized by rapeseed proteins
dc.typejournal article
dc.identifier.doi10.3390/foods10071657
dc.relation.publisherversionhttp://dx.doi.org/10.3390/foods10071657
dc.rights.accessRightsopen access
dc.type.hasVersionVoR


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