Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach

Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply...

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Bibliographic Details
Main Authors: Ana M. Herrero, Esther Merino, Irene Muñoz-González, Claudia Ruiz-Capillas
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
oat bran
olive oil
oil–in–water emulsion
bioactive compounds
meat replacer
technological properties
Online Access:https://www.mdpi.com/2304-8158/12/1/40

Internet

https://www.mdpi.com/2304-8158/12/1/40

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