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STABILITY AND RHEOLOGY OF DISPERSIONS CONTAINING POLYSACCHARIDE,OLEIC ACID AND WHEY PROTEIN ISOLATE
Authors:VAHID SAMAVATI  ZAHRA EMAM‐DJOMEH  MOHAMMAD AMIN MOHAMMADIFAR  MAHMOUD OMID  A.L.I. MEHDINIA
Affiliation:1. Transfer Phenomena Laboratory, Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karadj, 31587‐11167, Iran;2. Department Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;3. Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran University of Tehran, Karadj, Iran;4. Marine Living Science Department, Iranian National Center for Oceanography, Tehran, Iran
Abstract:
Keywords:Droplet size  oil fraction  polysaccharide  rheology  stability  WPI
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