Assessment of Soy Protein Acid Hydrolysate—Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions

There is a growing need for natural ingredients that could be utilized for the production of food, pharmaceutical, and cosmetic emulsions. Soy protein acid hydrolysate (SPAH) is a plant-based additive used in the food industry mainly as a flavor enhancer. For the purpose of this work, however, it wa...

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Detalles Bibliográficos
Autores principales: Ćirin, Dejan, Pavlović, Nebojša, Nikolić, Ivana, Krstonošić, Veljko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10181046/
https://www.ncbi.nlm.nih.gov/pubmed/37177341
http://dx.doi.org/10.3390/polym15092195

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10181046/
https://www.ncbi.nlm.nih.gov/pubmed/37177341
http://dx.doi.org/10.3390/polym15092195

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