Colloidal Particles for Pickering Emulsion Stabilization Prepared via Antisolvent Precipitation of Lignin-Rich Cocoa Shell Extract

This study concerns the preparation and functionality testing of a new class of Pickering particles for food emulsion stabilization: colloidal lignin-rich particles (CLRPs) derived from ethanol-soluble extract of cocoa shell. A further goal was to achieve Pickering functionality without the need to...

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Detalles Bibliográficos
Autores principales: Cuthill, Holly, Elleman, Carole, Curwen, Thomas, Wolf, Bettina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7914710/
https://www.ncbi.nlm.nih.gov/pubmed/33572134
http://dx.doi.org/10.3390/foods10020371

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7914710/
https://www.ncbi.nlm.nih.gov/pubmed/33572134
http://dx.doi.org/10.3390/foods10020371

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