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Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese

The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether W(1)/O/W(2) double emulsions can be used to enhance the...

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Detalles Bibliográficos
Autores principales:	Choi, HeeJeong, Kim, Soo-Jin, Lee, Sang-Yoon, Choi, Mi-Jung
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434208/ https://www.ncbi.nlm.nih.gov/pubmed/28515645 http://dx.doi.org/10.5851/kosfa.2017.37.2.210

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