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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| 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 |