Comparison between Quinoa and <i>Quillaja saponins</i> in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions
Saponins from <i>Quillaja saponaria</i> and <i>Chenopodium quinoa</i> were evaluated as natural emulsifiers in the formation of astaxanthin enriched canola oil emulsions. The aim of this study was to define the processing conditions for developing emulsions and to evaluate their physical stability a...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2022-08-01
|
| Schriftenreihe: | Colloids and Interfaces |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2504-5377/6/3/43 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|