Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying
Functional foods are highly demanded by consumers.Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to read more produce emulsions for further drying may facilitate the incorporation to foods.Ultra-high-pressure homogenization (UHPH) has a great potential for technological and nutritional aspects in emul