[HTML][HTML] Pea and soy protein stabilized emulsions: formulation, structure, and stability studies
E Galani, I Ly, E Laurichesse, V Schmitt… - Colloids and …, 2023 - mdpi.com
During the last decades, there has been a huge consumer concern about animal proteins
that has led to their replacement with plant proteins. Most of those proteins exhibit …
that has led to their replacement with plant proteins. Most of those proteins exhibit …
[HTML][HTML] Natural Stabilizers for Functional Foods: The Role of Optimized Date Seed Extracts in Nanoemulsion Applications
A Niroula, S Alharrasi, M Aldhaheri, A Rabbani, A Ali… - LWT, 2024 - Elsevier
This study explores the potential of date seeds as natural stabilizers in nanoemulsion-based
functional foods. Six pre-treatments (control, overnight stirring, high-speed homogenization …
functional foods. Six pre-treatments (control, overnight stirring, high-speed homogenization …
[HTML][HTML] Development of ANN Models for Prediction of Physical and Chemical Characteristics of Oil-in-Aqueous Plant Extract Emulsions Using Near-Infrared …
S Sirovec, M Benković, D Valinger, T Sokač Cvetnić… - Chemosensors, 2023 - mdpi.com
The potential of applying Artificial Neural Network (ANN) models based on near-infrared
(NIR) spectra for the characterization of physical and chemical features of oil-in-aqueous …
(NIR) spectra for the characterization of physical and chemical features of oil-in-aqueous …