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Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior
The effects of different emulsifiers, such as soy protein isolate–sucrose ester (SPI-SE) and whey protein isolate–sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of SE concentration on the emulsion properties of the...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735479/ https://www.ncbi.nlm.nih.gov/pubmed/36496731 http://dx.doi.org/10.3390/foods11233923 |