Stability and in vitro digestibility of emulsions containing lecithin and whey proteins
Abstract
The effect of pH and high-pressure
* Corresponding authors
a
Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 – Campinas, SP, Brazil
E-mail:
rosiane@fea.unicamp.br
Fax: +55 19 3521 4027
Tel: +55 19 3521 4047
b Department of Food Science, School of Agriculture and Food Engineering, Federal University of Goiás (UFG), P.O. Box 131, 74001-970 – Goiânia, GO, Brazil
c Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 – Campinas, SP, Brazil
The effect of pH and high-pressure
R. A. Mantovani, Â. L. F. Cavallieri, F. M. Netto and R. L. Cunha, Food Funct., 2013, 4, 1322 DOI: 10.1039/C3FO60156K
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