Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions-Reference-Cited by-同舟云学术

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

Published:2024-05 Issue: Volume:150 Page:109728
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sahin S.S.^ORCID,Hernández-Álvarez A.J.,Ke L.^ORCID,Sadeghpour A.^ORCID,Ho P.^ORCID,Goycoolea F.M.^ORCID

Funder

Republic of Turkey Ministry of National Education

Publisher

Elsevier BV

Reference98 articles.

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5. Evaluation of changes in protein quality of high-pressure treated aqueous aquafaba;Alsalman;Molecules,2021

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