Creaming behavior prediction of argan oil in water emulsion stabilized by lacto-fermentation: creaming index

BACKGROUND: In order to improve the taste acceptability of certain nutritional oils, it has been decided in this study to introduce them in an emulsion whose surfactant is casein, then to carry out a lacto-fermentation, leading to a dairy-like product with added nutritional value and health benefit....

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Detalles Bibliográficos
Autores principales: El Bouchikhi, Soumaya, Pagès, Philippe, Ibrahimi, Azeddine, Bensouda, Yahya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8449871/
https://www.ncbi.nlm.nih.gov/pubmed/34537028
http://dx.doi.org/10.1186/s12896-021-00711-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8449871/
https://www.ncbi.nlm.nih.gov/pubmed/34537028
http://dx.doi.org/10.1186/s12896-021-00711-9

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