Work

High hydrostatic pressure induced changes on palm stearin emulsions

Year: 2017

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2017.10.007

Authors: Sezen Sevdin, Baris Ozel, Umut Yucel, Mecit Halil Oztop, Hami Alpas

Institutions: Istanbul Kültür University, Middle East Technical University, Ahi Evran University, Kansas State University

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funder: Orta Doğu Teknik Üniversitesi

Award: G2167838135

OpenAlex ID: W2766637181

FWCI: 0.923

Cites: 33

Cited by: 7

Related to: 10