Fractionation of a hydrocolloid emulsifier reclaimed from winery waste.
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DOI: 10.1016/j.foodchem.2019.125259
Abstract: Complex hydrocolloids have been isolated and fractionated using a consecutive elution process, starting from winery waste. These extracts consist mainly of polysaccharidic populations and of smaller protein molecules and they exhibit emulsifying, thickening and texture-modifying… read more here.
Keywords: reclaimed winery; winery waste; waste; emulsifier reclaimed ... See more keywords