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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| Otros Autores: | , , , , , |
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| Formato: | eBook |
| Lenguaje: | English |
| Materias: | |
| Acceso en línea: | http://bibliorepositorio.unach.cl/handle/BibUnACh/1703 |
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