TY  - JOUR
AU  - Cofrades, Susana
AU  - Garcimartín Álvarez, Alba
AU  - Gómez-Estaca, Joaquín
AU  - Sánchez Muniz, Francisco José
AU  - Herranz Hernández, María Beatriz
AU  - Macho González, Adrián
AU  - Benedí González, Juana María
AU  - Álvarez, María Dolores
PY  - 2020
DO  - 10.3390/foods9111589
UR  - https://hdl.handle.net/20.500.14352/112040
T2  - Foods
AB  - This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of...
LA  - eng
M2  - 1589
PB  - MDPI
KW  - gelled emulsion
KW  - sodium caseinate
KW  - whey protein isolate
KW  - condensed tannins
KW  - rheology
KW  - lipid digestibility
TI  - The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods
TY  - journal article
VL  - 9
ER  -