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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| 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 |