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1 Ergebnisse
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Synergistic effect of residual sugar on freeze–thaw stabili..:
Hu, Sijie
;
Xiao, Feng
;
Du, Ming
...
Food Chemistry. 432 (2024) - p. 137134 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.137134
RT Journal T1 <Title>Synergistic effect of residual sugar on freeze–thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.137134&Exemplar=1&LAN=DE A1 Hu, Sijie A1 Xiao, Feng A1 Du, Ming A1 Pan, Jinfeng A1 Song, Liang A1 Wu, Chao A1 Zhu, Beiwei A1 Xu, Xianbing PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 432 SP 137134 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.137134 DO https://doi.org/10.1016/j.foodchem.2023.137134 SF ELIB - SuUB Bremen
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