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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Weitere Verfasser:	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:	E-Book
Sprache:	Englisch
Schlagworte:	Nanoemulsion Lentil protein High-pressure homogenization Particle size distribution Interfacial tension
Online-Zugang:	https://repositoriobiblio.unach.cl/handle/123456789/1274
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!