Pea Protein for Hempseed Oil Nanoemulsion Stabilization

In this paper, we present the possibility of using pea protein isolates as a stabilizer for hempseed oil (HSO)-based water/oil emulsions in conjunction with lecithin as a co-surfactant. A Box-Behnken design was employed to build polynomial models for optimization of the ultrasonication process to pr...

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Detalles Bibliográficos
Autores principales: Jarzębski, Maciej, Fathordoobady, Farahnaz, Guo, Yigong, Xu, Minghuan, Singh, Anika, Kitts, David D., Kowalczewski, Przemysław Łukasz, Jeżowski, Paweł, Pratap Singh, Anubhav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6930665/
https://www.ncbi.nlm.nih.gov/pubmed/31775277
http://dx.doi.org/10.3390/molecules24234288

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6930665/
https://www.ncbi.nlm.nih.gov/pubmed/31775277
http://dx.doi.org/10.3390/molecules24234288

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