Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification
A new approach for soft and self-sustainable oil-in-water emulsion gel systems (EGs) preparation based on a formulation with olive oil, sodium alginate, citric acid, and calcium chloride, and the combination of high-speed homogenization and gelation induction by glucono-δ-lactone addition is present...
Guardado en:
| Autores principales: | Ingrassia, Romina, Busti, Pablo Andrés, Boeris, Valeria |
|---|---|
| Formato: | article artículo publishedVersion |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/2133/23375 http://hdl.handle.net/2133/23375 |
| Aporte de: |
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