Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder
The feasibility of defatted grape seed powder (DGSP) stabilizing Pickering emulsion gels as butter substitute was investigated. The Pickering emulsion gel was constructed using DGSP through high-speed homogenization, and the effects of particle concentration (c) and oil-phase (Medium chain triglycer...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2024-06-01
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| Seri Bilgileri: | Food Chemistry: X |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2590157524003638 |
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