1 document found, page 1 of 1

Sort by Issue Date
go first page go previous page
go to page: 1
go next page go last page
rss feed search results

Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce te...

Relvas, ME; Ghirro, C; Isabel M. Martins; Lopes, B; Madalena M. Dias; Barreiro, MF; Andreia Ribeiro

Pickering emulsions have the potential to enhance product stability and provide opportunities to create functional solutions that align with labelling requirements. The present work aims to develop Pickering emulsions stabilised by nano-hydroxyapatite (n-HAp) particles to replace traditional mayonnaises. The study addresses the effect of n-HAp solid particle concentration (5-15 wt%) and oil-water ratio (50:50, ...

Date: 2024   |   Origin: Repositório Aberto da Universidade do Porto
More info.
go first page go previous page
go to page: 1
go next page go last page
rss feed search results

1 Results

Queried text

Refine Results

Author








Date


Document Type


Access rights


Resource