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The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa
This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-occurring particulate emulsifiers as opposed to the chemically modified emulsifying particles present...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4786564/ https://www.ncbi.nlm.nih.gov/pubmed/27014680 http://dx.doi.org/10.3389/fchem.2016.00011 |