Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins - Concepedia

Concepedia

Publication | Open Access

Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins

DOI Full Paper Access

27

Citations

43

References

2017

Year

Göker Gürbüz, Vilja Kauntola, José Martín Ramos-Díaz, Kirsi Jouppila, Marina Heinonen

European Food Research and Technology

Food ChemistryFood ColloidPhysical StabilityFunctional PropertyOil-in-water EmulsionsFood EngineeringAmaranth ProteinsBiomolecular EngineeringEmulsionHealth Sciences

References

	Year	Citations

Page 1