Effect of pH on o/w emulsions formulated with potato protein and chitosan
Emulsions formulated with healthy ingredients are becoming increasingly popular in the developed world, due to the consumer concern about diseases related to fat and to fatty diets. This study focuses on the O/W emulsions formulated with high-oleic sunflower oil, vegetable protein (potato protein) a...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2013-03-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1402 |