Evaluation of oil-in-water (O/W) emulsifying properties of galactan exopolysaccharide from
Emulsion stability
Galactan EPS
Oil emulsion
Weissella confusaKR780676
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Apr 2020
Apr 2020
Historique:
revised:
06
11
2019
accepted:
16
01
2020
entrez:
18
3
2020
pubmed:
18
3
2020
medline:
18
3
2020
Statut:
ppublish
Résumé
Galactan exopolysaccharide (EPS) was extracted from
Identifiants
pubmed: 32180655
doi: 10.1007/s13197-020-04262-3
pii: 4262
pmc: PMC7054585
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1579-1585Informations de copyright
© Association of Food Scientists & Technologists (India) 2020.
Déclaration de conflit d'intérêts
Conflicts of interestAuthors declare that they do not have any conflict of interest.
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