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- W2391125069 abstract "The emulsifying functional properties of walnut chips and their affecting factors were studied.The experiment results indicated that when pH was 5.0,emulsifying properties were the worst;in the acidic environment deviating pH 5.0 and particularly in alkalinity environment,emulsibility distinctly increased;when at 75 ℃,the walnut chips had the best emulsibility.But for the nutrition value,mild condition at 55 ℃ was suggested.A proper addition of NaCl solution enhanced both solubility and emulsibility.Results showed that 0.5 mol/L was the optimum density." @default.
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- W2391125069 date "2007-01-01" @default.
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- W2391125069 title "Study on Emulsifying Functional Properties and Affecting Factors of Walnut Chips" @default.
- W2391125069 hasPublicationYear "2007" @default.
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