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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| Outros autores: | , , , , , |
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| Formato: | eBook |
| Idioma: | inglés |
| Subjects: | |
| Acceso en liña: | https://repositoriobiblio.unach.cl/handle/123456789/1274 |
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