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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Rannpháirtithe:	Tabilo-Munizaga, Gipsy (coautor), Villalobos-Carvajal, Ricardo (coautor), Herrera-Lavados, Carolina (coautor), Moreno-Osorio, Luis (coautor), Jarpa-Parra, Marcela (coautor), Pérez-Won, Mario (coautor)
Formáid:	Ríomhleabhar
Teanga:	Béarla
Ábhair:	Nanoemulsion Lentil protein High-pressure homogenization Particle size distribution Interfacial tension
Rochtain ar líne:	https://repositoriobiblio.unach.cl/handle/123456789/1274
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