Food Research International
 2023
DOI: 10.1016/j.foodres.2023.113197
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Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability

Christelle Lopez
1
,
Hanitra Rabesona
2
,
Bruno Novalès
3
et al.
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Cited by 11 publications
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References 61 publications
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Exploring the biodiversity of plant proteins for sustainable foods: Composition and emulsifying properties of the proteins recovered by aqueous extraction from camelina (Camelina sativa L.) seeds

Lopez,
Rabesona,
Beaumal
et al. 2024
Current Research in Food Science
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Exploring the biodiversity of plant proteins for sustainable foods: Composition and emulsifying properties of the proteins recovered by aqueous extraction from camelina (Camelina sativa L.) seeds

Lopez,
Rabesona,
Beaumal
et al. 2024
Current Research in Food Science
0
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0
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Structural characteristics and stability analysis of coconut oil body and its application for loading β-carotene

Tian,
Zhao,
Wang
et al. 2024
Food Chemistry
2
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Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery

Chen,
Li,
Zhang
et al. 2024
Food Hydrocolloids
4
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