Data for: Improving the Physicochemical Characteristics of Cod Protein by Ultrasound Pretreatment and Consequence for the Interfacial Protein Properties, Micromorphology and Stability of Oil-in-water Emulsion

Published: 25 Mar 2019 | Version 1 | DOI: 10.17632/xf2j6vcgk7.1
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This dataset is under embargo and will be publicly available (16 days) on 02 November 2019 at 12:00am UTC

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This data is associated with the following publication:

Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion

Published in: Food Research International

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  • Version 1

    Under embargo

    Embargo Date: 2019-11-02 (16 days)

    Published: 2019-03-25

    DOI: 10.17632/xf2j6vcgk7.1

    Cite this dataset

    Chao, Wu (2019), “Data for: Improving the Physicochemical Characteristics of Cod Protein by Ultrasound Pretreatment and Consequence for the Interfacial Protein Properties, Micromorphology and Stability of Oil-in-water Emulsion”, Mendeley Data, v1 http://dx.doi.org/10.17632/xf2j6vcgk7.1

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Categories

Rheology, Emulsion, Animal Proteins

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CC BY NC 3.0 Learn more

The files associated with this dataset are licensed under a Attribution-NonCommercial 3.0 Unported licence.

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You are free to adapt, copy or redistribute the material, providing you attribute appropriately and do not use the material for commercial purposes.

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