HIGHLIGHTS
- who: Graziele Grossi Bovi Karatay and collaborators from the Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, Campinas, Brazil have published the research: Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba, in the Journal: Foods 2022, 1588 of /2022/
- what: This study investigates aquafaba (CA) as an agent to structure different oil phase volumes (u03a6) of canola oil (CO). In this study, this specific composition was evaluated for its ability to structure liquid oil. These results show that, apart from . . .
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