Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions


Kibici D., Kahveci D.

Journal of Food Science, cilt.84, sa.6, ss.1273-1280, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 84 Sayı: 6
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1111/1750-3841.14619
  • Dergi Adı: Journal of Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1273-1280
  • Anahtar Kelimeler: cyclodextrin, emulsion, lipid oxidation, maltodextrin, stability, HYDROLYZED WHEY-PROTEIN, LIPID OXIDATION, PHYSICOCHEMICAL PROPERTIES, INCLUSION COMPLEXES, SODIUM-CASEINATE, O/W EMULSIONS, XANTHAN GUM, ENCAPSULATION, INTERFACE, BEHAVIOR
  • İstanbul Teknik Üniversitesi Adresli: Evet