Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions

  1. Sahin, S.S.
  2. Hernández-Álvarez, A.J.
  3. Ke, L.
  4. Sadeghpour, A.
  5. Ho, P.
  6. Goycoolea, F.M.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Any de publicació: 2024

Volum: 150

Tipus: Article

DOI: 10.1016/J.FOODHYD.2024.109728 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus