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Pea Protein for Hempseed Oil Nanoemulsion Stabilization
In this paper, we present the possibility of using pea protein isolates as a stabilizer for hempseed oil (HSO)-based water/oil emulsions in conjunction with lecithin as a co-surfactant. A Box-Behnken design was employed to build polynomial models for optimization of the ultrasonication process to pr...
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| Publicat a: | Molecules |
|---|---|
| Autors principals: | , , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6930665/ https://ncbi.nlm.nih.gov/pubmed/31775277 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24234288 |
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