Functional emulsion gels with potential application in meat products

Journal of Food Engineering - Tập 222 - Trang 29-37 - 2018
Camila de Souza Paglarini1, Guilherme de Figueiredo Furtado2, João Paulo Biachi1, Vitor Andre Silva Vidal1, Silvana Martini3, Marcus Bruno Soares Forte2, Rosiane Lopes Cunha2, Marise Aparecida Rodrigues Pollonio1
1Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, Brazil
2Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, Brazil
3Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 84322-8700 Logan, United States

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Journal of Food Engineering

Tập 222

29-37

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