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Microalgae as a promising structure ingredient in food: Obtained by simple thermal and high-speed shearing homogenization

Mengwei Wang, Zihao Yin, Mingyong Zeng

2022Food Hydrocolloids38 citationsDOI

Topics & Concepts

Shearing (physics)IngredientHomogenization (climate)ThermalMaterials scienceFood scienceChemistryComposite materialPhysicsThermodynamicsBiologyEcologyBiodiversityProteins in Food SystemsPolysaccharides Composition and ApplicationsAlgal biology and biofuel production
Microalgae as a promising structure ingredient in food: Obtained by simple thermal and high-speed shearing homogenization | Litcius