Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity
V. Vathsala, Vivek Saurabh, Ganesh Kumar Choupdar, Neelam Upadhyay, Sukhvinder Singh, Anirban Dutta, Charanjit Kaur
Topics & Concepts
PectinRheologyChemistryFood scienceEmulsionFlavorShelf lifeZeta potentialAntioxidantLycopenePickering emulsionChemical engineeringCarotenoidMaterials scienceOrganic chemistryNanoparticleEngineeringComposite materialProteins in Food SystemsPineapple and bromelain studiesHorticultural and Viticultural Research