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Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity

Natural Pickering emulsions are gaining popularity in several industrial fields, especially in the food industry and plant-based alternative sector. Therefore, the objective of this study was to characterize and compare six agri-food wastes/byproducts (lupin hull, canola press-cake, lupin byproduct,...

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Principais autores: César Burgos-Díaz, Yohanna Mosi-Roa, Mauricio Opazo-Navarrete, Mariela Bustamante, Karla Garrido-Miranda
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-08-01
coleção:Foods
Assuntos:
Pickering emulsions
agri-food byproducts
Pickering particles
emulsifying capacity
Acesso em linha:https://www.mdpi.com/2304-8158/11/16/2514
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