Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an unrefined by-product powder: A statistical approach.
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| Title: | Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an unrefined by-product powder: A statistical approach. |
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| Authors: | Hollestelle C; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France., Huc-Mathis D; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France. Electronic address: delphine.huc@agroparistech.fr., Michon C; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France., Blumenthal D; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France. |
| Source: | Food research international (Ottawa, Ont.) [Food Res Int] 2024 Apr; Vol. 182, pp. 114150. Date of Electronic Publication: 2024 Feb 20. |
| Publication Type: | Journal Article |
| 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 |
| ISSN: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2024.114150 |
