Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation
In: Food Chemistry, Jg. 431 (2024-01-15)
Online
academicJournal
Titel: |
Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation
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Autor/in / Beteiligte Person: | Chen, Kai ; Zhang, Min ; Wang, Dayuan ; Mujumdar, Arun S. ; Deng, Dewei |
Link: | |
Zeitschrift: | Food Chemistry, Jg. 431 (2024-01-15) |
Veröffentlichung: | 2024 |
Medientyp: | academicJournal |
ISSN: | 0308-8146 (electronic) |
DOI: | 10.1016/j.foodchem.2023.137001 |
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