Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

Maravić, Nikola, Seres, Zita, Nikolić, Ivana, Dokić, Petar, Kertész, Szabolcs: Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact.
LWT-FOOD SCIENCE AND TECHNOLOGY, 108. pp. 392-399. ISSN 0023-6438 (2019)

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Item Type: Article
Journal or Publication Title: LWT-FOOD SCIENCE AND TECHNOLOGY
Date: 2019
Volume: 108
Page Range: pp. 392-399
ISSN: 0023-6438
Faculty: Faculty of Engineering
Institution: Szegedi Tudományegyetem
SWORD language: angol
MTMT id: 30630132
DOI id: https://doi.org/10.1016/j.lwt.2019.03.081
Date Deposited: 2019. Apr. 17. 14:46
Last Modified: 2019. Apr. 17. 14:46
URI: http://publicatio.bibl.u-szeged.hu/id/eprint/15160
Web of Science® Times Cited: 3 View citing articles in Web of Science®

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