Buriti oil emulsions as affected by soy protein isolate/high-methoxyl pectin ratio, oil content and homogenization pressure
Research background. Emulsion technology is a suitable way of encapsulating, protecting and releasing hydrophobic bioactive compounds for application in food industries, but they are thermodynamically unstable systems. Good results have been achieved for emulsions stabilized by protein-polysaccharid...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001116148 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 2 ; str. 159-172 |
| Glavni autori: | Freitas, Mírian Luisa Faria (Author), Ribeiro, Ana Paula Badan, Nicoletti, Vânia Regina |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.02.20.6210 Food technology and biotechnology (Online) Hrčak |
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https://doi.org/10.17113/ftb.58.02.20.6210Food technology and biotechnology (Online)
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