换一批Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers.
第一作者：
Arkaye,Kierulf
第一单位：
Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, NY 14853, USA.
作者：
医学主题词
苋属(Amaranthus);奎奴亚藜(Chenopodium quinoa);乳化剂(Emulsifying Agents);乳状剂(Emulsions);面粉(Flour);氢离子浓度(Hydrogen-Ion Concentration);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions);粒子大小(Particle Size);植物蛋白质类(Plant Proteins);淀粉(Starch)
DOI
10.1016/j.foodchem.2020.126246
PMID
32028198
发布时间
2020-05-11
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Food chemistry
126246页
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