About: Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions

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About: Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions Goto Sponge NotDistinct Permalink

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rdf:type	Item
description	article (en) wetenschappelijk artikel (nl) наукова стаття, опублікована в грудні 2016 (uk) im Dezember 2016 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q57556501-2546ED2F-A168-48E6-815A-B01416D77E47
publication date	2016-12-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q57556501-007445C5-9112-44F2-9355-E337F40F72B1 wds:Q57556501-19A44508-6C43-4E6F-A5A9-9E93811C7DFB wds:Q57556501-3249ED73-0B69-4DE1-B372-2BB81E051BCD wds:Q57556501-510F879A-8334-47D3-94E8-7D62B9C514C5 wds:Q57556501-F1FFDF00-3E6F-45BE-B0EA-146DD91765F1
author name string	Mohammad Taghi Golmakani Gholam Hossein Yousefi Mehrdad Niakosari Seyed Mohammad Hashem Hosseini Maryam Nejadmansouri
rdfs:label	Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions (en) Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions (nl)
skos:prefLabel	Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions (en) Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions (nl)
name	Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions (en) Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions (nl)
title	wds:Q57556501-5366FF90-C7B1-4061-AF33-F240A55F3283
title	Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions (en)
page(s)	wds:Q57556501-82D06409-CD18-4018-836E-7DDFBF1CEF30
page(s)	801-811
instance of	wds:Q57556501-E2EFBACC-E2D6-4B1D-A681-023269978753
instance of	scholarly article
main subject	wds:Q57556501-4FCC8F67-89FB-41B8-87CE-2A4767DEF761 wds:Q57556501-625F42D6-696E-40A5-9E9D-461CF361C363
main subject	fish oil general chemistry
published in	wds:Q57556501-36D95182-FB4C-4316-AC4D-BF01EF64ED73
published in	Food Hydrocolloids
volume	wds:Q57556501-5827A5EF-05FD-46BF-ACD8-5E1823DC262A
volume	61
DOI	wds:Q57556501-B809EA21-26BA-428C-B2FA-88943D8C96AA
DOI	http://dx.doi.org/10.1016/J.FOODHYD.2016.07.011
DOI	10.1016/J.FOODHYD.2016.07.011
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q57556501
is cites work of	Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology. Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream
is cites work of	wds:Q47731775-EEB10CC8-5F4D-43BA-856E-5BE0B408C96C wds:Q64265296-B65803ED-2577-4BD1-97FE-A048D87CC9B6

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