Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification

Nowadays Pickering emulsions have attracted immense attention due to their enhanced stability and numerous food applications. In this context, the present study was aimed to introduce Pickering emulsions stabilized by soy protein isolate (SPI)-maltodextrin (MD)-pectin complex incorporated with Himal...

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Detaylı Bibliyografya
Asıl Yazarlar: Gazalla Akhtar, F.A. Masoodi
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Elsevier 2022-05-01
Seri Bilgileri:Ultrasonics Sonochemistry
Konular:
Pickering emulsions
Walnut oil
Soy protein isolate
Mayonnaise
Pectin
Online Erişim:http://www.sciencedirect.com/science/article/pii/S1350417722001158
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