Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products

In the dairy industry, natural plant-based powders are widely used to develop flavor and functionality. However, most of these ingredients are water-insoluble; therefore, emulsification is essential. In this study, the efficacy of high pressure homogenization (HPH) on natural plant (chocolate or van...

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Detalles Bibliográficos
Autores principales: Park, Sung Hee, Min, Sang-Gi, Jo, Yeon-Ji, Chun, Ji-Yeon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670892/
https://www.ncbi.nlm.nih.gov/pubmed/26761891
http://dx.doi.org/10.5851/kosfa.2015.35.5.630

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670892/
https://www.ncbi.nlm.nih.gov/pubmed/26761891
http://dx.doi.org/10.5851/kosfa.2015.35.5.630

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