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...
Saved in:
| Other Authors: | , , , , , |
|---|---|
| Format: | eBook |
| Language: | English |
| Subjects: | |
| Online Access: | https://repositoriobiblio.unach.cl/handle/123456789/1274 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|