Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 81, August 2018, Pages 312-327

Jihan Santanina J. Santiago, Laura Salvia-Trujillo, Alex Palomo, Anuj Niroula, Fei Xu, Ann M. Van Loey, Marc E. Hendrickx,