Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation

The production of biologically active molecules or the addition of new bioactive ingredients in foods, thereby producing functional foods, has been improved with nanoemulsion technology. In this sense, the aim of this work was to develop nanoemulsified beverages as potential candidates for the encap...

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Detalles Bibliográficos
Autores principales: Castro-Criado, Daniel, Jiménez-Rosado, Mercedes, Perez-Puyana, Víctor, Romero, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914127/
https://www.ncbi.nlm.nih.gov/pubmed/36766036
http://dx.doi.org/10.3390/foods12030507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914127/
https://www.ncbi.nlm.nih.gov/pubmed/36766036
http://dx.doi.org/10.3390/foods12030507

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