Emulsifiers from White Beans: Extraction and Characterization
This paper studies the emulsification capacity of aqueous extracts from white beans and reports the relations between the composition and structure of the extracts’ macromolecular components and their exerted emulsification ability. The extracts comprise of three distinct populations: one of large (...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Colloids and Interfaces |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-5377/6/4/71 |