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Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions

The emulsifying properties of pulse proteins offer the possibility to provide functionality to colloidal food systems like nanoemulsions. The objective was to obtain stable lentil nanoemulsions through High-Pressure Homogenization (HPH) (50–300 MPa) using different number of homogenization passes (1...

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Other Authors: Tabilo-Munizaga, Gipsy (coautor), Villalobos-Carvajal, Ricardo (coautor), Herrera-Lavados, Carolina (coautor), Moreno-Osorio, Luis (coautor), Jarpa-Parra, Marcela (coautor), Pérez-Won, Mario (coautor)
Format: eBook
Language:English
Subjects:
Nanoemulsion
Lentil protein
High-pressure homogenization
Particle size distribution
Interfacial tension
Online Access:http://bibliorepositorio.unach.cl/handle/BibUnACh/1703
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http://bibliorepositorio.unach.cl/handle/BibUnACh/1703

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