Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification
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DOI: 10.1016/j.jfoodeng.2020.110411
Abstract: Abstract Japanese apricot and avocado powders without chemical modification or complicated processing were firstly applied for stabilizing food emulsions containing soybean oil as a source of clean label ingredients. In this work, Japanese apricot and… read more here.
Keywords: phase; apricot avocado; powder dispersed; fruit powders ... See more keywords