Rheological properties of Bambara groundnut and speckled sugar bean protein emulsion gels: Effect of high-pressure homogenisation
Emulsion gels could replace saturated and trans fats. The study investigated the impact of high-pressure homogenization (HPH) on the structural and rheological properties of Bambara and speckled sugar bean protein emulsion gels. Emulsions from Bambara groundnut and speckled sugar bean proteins were...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004780 |
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