Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. Ultra-high-pressure homogenization (UHPH) has a great potential for tec...

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Detalles Bibliográficos
Autores principales: Aghababaei, Fatemeh, Cano-Sarabia, Mary, Trujillo, Antonio J., Quevedo, Joan M., Ferragut, Victoria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151354/
https://www.ncbi.nlm.nih.gov/pubmed/34064917
http://dx.doi.org/10.3390/foods10051059

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151354/
https://www.ncbi.nlm.nih.gov/pubmed/34064917
http://dx.doi.org/10.3390/foods10051059

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