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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...

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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

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