Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability

This study investigated the physical properties and stability of Sacha Inchi oil‐in‐water emulsions prepared by means of high‐shear and high‐intensity ultrasound‐assisted emulsification, using maltodextrin and a modified starch (Hi‐Cap® 100) as stabilizing agents. The obtained emulsions exhibited pa...

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Veröffentlicht in:	Journal of food processing and preservation 2021-10, Vol.45 (10), p.n/a
Hauptverfasser:	González‐Cardozo, Lina Marcela, Mora‐Huertas, Claudia Elizabeth, Gutiérrez, Luis‐Felipe
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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