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.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2024

Alea: 150

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2024.109728 GOOGLE SCHOLAR lock_openSarbide irekia editor