High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers
The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (HIPEs) using unmodified CP at different conce...
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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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MDPI AG
2022-03-01
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| Edice: | Foods |
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| On-line přístup: | https://www.mdpi.com/2304-8158/11/7/994 |
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