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 - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Article Dans Une Revue Food Research International Année : 2023

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

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Ingénierie des aliments

Magalie WEBER  : Connectez-vous pour contacter le contributeur

https://hal.inrae.fr/hal-04683196

Soumis le : dimanche 1 septembre 2024-14:11:50

Dernière modification le : dimanche 8 septembre 2024-18:00:39

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hal-04683196 , version 1 (01-09-2024)

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Christelle Lopez, Hanitra Rabesona, Bruno Novales, Magalie Weber, Marc Anton. 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. Food Research International, 2023, 173, pp.113197. ⟨10.1016/j.foodres.2023.113197⟩. ⟨hal-04683196⟩

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