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. |
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| 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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