Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts

[Image: see text] The yolk-free mayonnaise was formed by Pickering emulsions stabilized by free and encapsulated olive pomace extracts (OPEs) in rocket seed [rocket seed gum nanoparticle (RSGNP)] and chia seed gum nanoparticles at different nanoparticle concentrations. The yolk-free mayonnaise and t...

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Detalles Bibliográficos
Autores principales: Akcicek, Alican, Karasu, Salih, Bozkurt, Fatih, Kayacan, Selma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9352330/
https://www.ncbi.nlm.nih.gov/pubmed/35936406
http://dx.doi.org/10.1021/acsomega.2c02149

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9352330/
https://www.ncbi.nlm.nih.gov/pubmed/35936406
http://dx.doi.org/10.1021/acsomega.2c02149

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