Physicochemical properties of calcium-fortified soymilk with microencapsulated and chelated calcium salt

European Food Research and Technology

Volumn 238, Issue 1, 2014, Pages 105-112

  Saeidy, Sima ^a   Keramat, Javad ^a   Nasirpour, Ali ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Calcium; Chelating agent; Microencapsulation; Soymilk; W O W double emulsion

Indexed keywords

CHELATING AGENT; COLOR PARAMETER; DOUBLE EMULSIONS; PHYSICOCHEMICAL PROPERTY; POTASSIUM CITRATE; SEPARATION INDEX; SOY MILK; WATER-IN-OIL-IN-WATER;

CHELATION; EMULSIFICATION; MICROENCAPSULATION; PASTEURIZATION; PHASE SEPARATION; VISCOSITY;

CALCIUM;

GLYCINE MAX;

EID: 84891865251     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2090-y     Document Type: Article

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