The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tann...

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Detalles Bibliográficos
Autores principales: Cofrades, Susana, Garcimartín, Alba, Gómez-Estaca, Joaquín, Sánchez-Muniz, Francisco J., Herranz, Beatriz, Macho-González, Adrián, Benedí, Juana, Álvarez, María Dolores
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693362/
https://www.ncbi.nlm.nih.gov/pubmed/33147776
http://dx.doi.org/10.3390/foods9111589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693362/
https://www.ncbi.nlm.nih.gov/pubmed/33147776
http://dx.doi.org/10.3390/foods9111589

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