Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions
- Sahin, S.S.
- Hernández-Álvarez, A.J.
- Ke, L.
- Sadeghpour, A.
- Ho, P.
- Goycoolea, F.M.
Zeitschrift:
Food Hydrocolloids
ISSN: 0268-005X
Datum der Publikation: 2024
Ausgabe: 150
Art: Artikel
