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Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt.

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Title: Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt.
Authors: Rocha F; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Marques CS; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., de Sousa LS; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Minim VPR; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Pires ACDS; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Minim LA; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Stringheta PC; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil., Jones OG; Food Science Department, Purdue University, 745 Agriculture Mall Dr., 47907 West Lafayette, IN, USA., Vidigal MCTR; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil. Electronic address: marcia.vidigal@ufv.br.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Sep; Vol. 159, pp. 111583. Date of Electronic Publication: 2022 Jun 28.
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt.
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  Data: <searchLink fieldCode="AU" term="%22Rocha+F%22">Rocha F</searchLink>; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Marques+CS%22">Marques CS</searchLink>; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22de+Sousa+LS%22">de Sousa LS</searchLink>; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Minim+VPR%22">Minim VPR</searchLink>; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Pires+ACDS%22">Pires ACDS</searchLink>; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Minim+LA%22">Minim LA</searchLink>; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Stringheta+PC%22">Stringheta PC</searchLink>; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Jones+OG%22">Jones OG</searchLink>; Food Science Department, Purdue University, 745 Agriculture Mall Dr., 47907 West Lafayette, IN, USA.<br /><searchLink fieldCode="AU" term="%22Vidigal+MCTR%22">Vidigal MCTR</searchLink>; Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil. Electronic address: marcia.vidigal@ufv.br.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2022 Sep; Vol. 159, pp. 111583. <i>Date of Electronic Publication: </i>2022 Jun 28.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodres.2022.111583
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              Text: 2022 Sep
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