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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |