Study on model plant based functional beverage emulsion (non-dairy) using ultrasound – A physicochemical and functional characterization

This study reports the development of non-dairy functional beverage emulsion employing ultrasound (US) of 20 kHz at 130 W and 195 W at processing times of 2 to 8 min using chickpea milk extract and bioactive, flaxseed oil (4%). The pre-emulsion was formed with high shear homogenizer followed by main...

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Detalles Bibliográficos
Autores principales: Vallath, Aarcha, Shanmugam, Akalya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9234705/
https://www.ncbi.nlm.nih.gov/pubmed/35749956
http://dx.doi.org/10.1016/j.ultsonch.2022.106070

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9234705/
https://www.ncbi.nlm.nih.gov/pubmed/35749956
http://dx.doi.org/10.1016/j.ultsonch.2022.106070

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