Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs

  1. Gómez-Estaca, J.
  2. Tovar, C.A.
  3. Montero, P.
  4. Gómez-Guillén, M.C.
Revista:
Journal of Food Engineering

ISSN: 0260-8774

Ano de publicación: 2023

Volume: 351

Tipo: Artigo

DOI: 10.1016/J.JFOODENG.2023.111519 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus