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Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure
RESEARCH BACKGROUND: Emulsion technology is a suitable way of encapsulating, protecting and releasing hydrophobic bioactive compounds for application in food industries, but they are thermodynamically unstable systems. Good results have been achieved for emulsions stabilized by protein-polysaccharid...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416126/ https://www.ncbi.nlm.nih.gov/pubmed/32831568 http://dx.doi.org/10.17113/ftb.58.02.20.6210 |