Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply...

Descripción completa

Detalles Bibliográficos
Autores principales: Herrero, Ana M., Merino, Esther, Muñoz-González, Irene, Ruiz-Capillas, Claudia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818671/
https://www.ncbi.nlm.nih.gov/pubmed/36613256
http://dx.doi.org/10.3390/foods12010040

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818671/
https://www.ncbi.nlm.nih.gov/pubmed/36613256
http://dx.doi.org/10.3390/foods12010040

Ejemplares similares