Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability
Christelle Lopez, Bruno Novalès, Hanitra Rabesona, Magalie Weber, Thierry Chardot, Marc Anton
Topics & Concepts
Isoelectric pointMicrostructureChemistryHomogenization (climate)Food scienceGlobules of fatCentrifugationChromatographyComposition (language)Chemical engineeringBiochemistryMilk fatBiologyEngineeringPhilosophyEcologyCrystallographyLinseed oilLinguisticsEnzymeBiodiversityProteins in Food SystemsLipid metabolism and biosynthesisFatty Acid Research and Health