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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, Hanitra Rabesona, Bruno Novalès, Magalie Weber, Marc Anton

2023Food Research International29 citationsDOIOpen Access PDF

Topics & Concepts

ChemistryIngredientFood scienceChromatographyLinoleic acidHomogenization (climate)Polyunsaturated fatty acidAqueous two-phase systemAqueous solutionCentrifugationBiochemistryFatty acidBiologyOrganic chemistryBiodiversityEcologyNuts composition and effectsFood Chemistry and Fat AnalysisProteins in Food Systems
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 | Litcius