Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum

The ability to modify food and increase the shelf life by enhanced stability using nonthermal process is of interest to many food companies. Here, we investigate the effects of high hydrostatic pressure (HHP), as a nonthermal process, at various pressure levels (200, 400, and 600 MPa for 30 min) on...

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Detalles Bibliográficos
Autores principales: Ghaderi, Sajad, Hesarinejad, Mohammad Ali, Shekarforoush, Elhamalsadat, Mirzababaee, Seyyed Mahdi, Karimpour, Farzad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590265/
https://www.ncbi.nlm.nih.gov/pubmed/33133559
http://dx.doi.org/10.1002/fsn3.1834

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590265/
https://www.ncbi.nlm.nih.gov/pubmed/33133559
http://dx.doi.org/10.1002/fsn3.1834

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