Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour
The abilities of Tartary buckwheat whole flour (TBWF), Tartary buckwheat core flour (TBCF), and Tartary buckwheat bran flour (TBBF) to directly construct Pickering high internal phase emulsions (HIPEs) were compared. The results indicated that these flours had a similar appearance and size distribut...
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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2022-12-01
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| Серія: | Food Chemistry: X |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S259015752200311X |
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