Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity

Published 2019 View Full Article

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Title
Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity
Authors
Keywords
Food structure, Polymethoxylated flavones, Viscoelasticity, Microrheology
Journal
FOOD HYDROCOLLOIDS
Volume 94, Issue -, Pages 57-62
Publisher
Elsevier BV
Online
2019-02-28
DOI
10.1016/j.foodhyd.2019.02.052

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