Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts

Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts

Bibliographic Details
Main Authors: Alican Akcicek, Salih Karasu, Fatih Bozkurt, Selma Kayacan
Format: Article
Language:English
Published: American Chemical Society 2022-07-01
Series:ACS Omega
Online Access:https://doi.org/10.1021/acsomega.2c02149

Internet

https://doi.org/10.1021/acsomega.2c02149

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