Development of Dressing-Type Emulsion with Hydrocolloids from Butternut Squash Seed: Effect of Additives on Emulsion Stability

Background: Natural ingredients have been employed to develop food products. Methods: Hydrocolloids from butternut squash seeds (HBSSs) were extracted with water at pH 3, 7, and 10 and characterized bromatologically and rheologically; then these HBSSs were used to stabilize the dressing-type emulsio...

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Detalles Bibliográficos
Autores principales: Quintana, Somaris E., Torregroza-Fuentes, Edilbert, García Zapateiro, Luis A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031019/
https://www.ncbi.nlm.nih.gov/pubmed/35448110
http://dx.doi.org/10.3390/gels8040209

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031019/
https://www.ncbi.nlm.nih.gov/pubmed/35448110
http://dx.doi.org/10.3390/gels8040209

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