Navegando por Assunto Emulsion stability
Mostrando resultados 1 a 5 de 5
| Data do documento | Título | Autor(es) |
| 2020 | Application of arginine and histidine to improve the technological and sensory properties of low-fat Bologna-type sausages produced with high levels of KCl | Silva, Suelem Lima da; et. al.; ; ; ; ; ; ; ; |
| 2023 | Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation | Giarola, Raquel Carolina; et al.; ; ; ; ; ; ; ; |
| 2011 | Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride | Horita, C.N.; et al.; ; ; ; ; ; ; ; |
| 2020 | Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying | Francisco, Cristhian Rafael Lopes; Oliveira Júnior, Fernando Divino de; Marin, Gabrieli; Alvim, Izabela Dutra; Hubinger, Miriam Dupas; ; ; ; ; ; ; ; |
| 2014 | Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containingmechanically deboned poultrymeat and blends of chloride salts | Horita, C.N.; et al.; ; ; ; ; ; ; ; |
