Blar i Institutt for bioteknologi og matvitenskap på tidsskrift "Applied Food Research"
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Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan
(Journal article, 2022)In this study, gels were successfully prepared at room temperature from mixtures of dry fractionated faba bean protein concentrate (FPC) and λ-carrageenan (λ-CGN), through acidification with glucono-δ-lactone (GDL). At ... -
Physical and functional properties of plant-based pre-emulsified chewable gels for the oral delivery of nutraceuticals
(Peer reviewed; Journal article, 2022)Gelatin-based pre-emulsified chewable gels have presented advantages over traditional tablets, bulk oils, hard and soft capsules for oral delivery. Ethical, ecological, and religious considerations have increased the demand ...