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NTIS 바로가기Flavour and fragrance journal, v.30 no.4, 2015년, pp.288 - 294
Zhang, Jian (University of Minnesota, Department of Food Science and Nutrition, 1334 Eckles Avenue, St Paul, MN 55108, USA) , Peppard, Terry L. (Robertet Flavors, Inc., 10 Colonial Drive, Piscataway, NJ 08854, USA) , Reineccius, Gary A. (University of Minnesota, Department of Food Science and Nutrition, 1334 Eckles Avenue, St Paul, MN 55108, USA)
AbstractEmulsions are widely used in beverage products and typically impart cloudiness to the beverage. Nanoemulsions have the potential to provide a transparent appearance to the beverage. The objective of the present study was to investigate the formation of nanoemulsions using food biopolymers an...
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