Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
This work aimed to develop fish O/W emulsions using soy protein isolate (SPI) and cellulose nanocrystals (CNC) either as separate stabilising agents or in combination. The fish O/W emulsions were prepared using aqueous dispersions containing SPI and/or different concentrations of CNC at neutral pH....
Guardado en:
| Autores principales: | Di Giorgio, Luciana, Salgado, Pablo Rodrigo, Mauri, Adriana Noemí |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2022
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/160490 |
| Aporte de: |
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