Emulsifiers from White Beans: Extraction and Characterization

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 (...

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Bibliographic Details
Main Authors: Paraskevi Lentzi, Despoina Georgiou, Eleni P. Kalogianni, Anastasia Kyriakoudi, Christos Ritzoulis
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Colloids and Interfaces
Subjects:
white beans
emulsions
emulsifiers
Pickering emulsifiers
interfacial tension
size exclusion chromatography
Online Access:https://www.mdpi.com/2504-5377/6/4/71

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