Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein
Vegetable proteins proved to be good emulsifiers for food emulsions with dietetic advantages. The use of these emulsions as car- riers for healthy ingredients, such as colourings, with antioxidant and other beneficial properties, is an interesting subject. In this work, the capacity of the biomass o...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/2426 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/2426 |