High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers

The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (HIPEs) using unmodified CP at different conce...

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Detalles Bibliográficos
Autores principales: Martínez-Martí, Joana, Quiles, Amparo, Moraga, Gemma, Llorca, Empar, Hernando, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997458/
https://www.ncbi.nlm.nih.gov/pubmed/35407081
http://dx.doi.org/10.3390/foods11070994

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997458/
https://www.ncbi.nlm.nih.gov/pubmed/35407081
http://dx.doi.org/10.3390/foods11070994

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