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Volumn 5, Issue 2, 2014, Pages 198-213
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Stabilization of food dispersions by enzymes
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Author keywords
[No Author keywords available]
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Indexed keywords
BIOACTIVE COMPOUNDS;
CONVENTIONAL EMULSIONS;
DESIGN PRINCIPLES;
FUNCTIONAL INGREDIENT;
LONG TERM STABILITY;
MULTIPLE EMULSIONS;
POLYPHENOL OXIDASE;
SULFHYDRYL OXIDASE;
EMULSIONS;
FLAVOR COMPOUNDS;
GLUCOSE OXIDASE;
GLUCOSE SENSORS;
LIPOSOMES;
SUSPENSIONS (FLUIDS);
DRUG CARRIER;
ENZYME;
ANIMAL;
CHEMISTRY;
DRUG DELIVERY SYSTEM;
EMULSION;
EQUIPMENT;
FOOD ANALYSIS;
HUMAN;
METHODOLOGY;
REVIEW;
ANIMALS;
DRUG CARRIERS;
DRUG DELIVERY SYSTEMS;
EMULSIONS;
ENZYMES;
FOOD ANALYSIS;
HUMANS;
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EID: 84893220010
PISSN: 20426496
EISSN: 2042650X
Source Type: Journal
DOI: 10.1039/c3fo60499c Document Type: Review |
Times cited : (56)
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References (198)
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