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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....
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2021
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| Materias: | |
| 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 |