Publication | Open Access

Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

BiomanufacturingEngineeringBiotechnologyBiochemical EngineeringBiopolymersFood ProcessingTomato PuréesProcess-induced Water-soluble BiopolymersEmulsion Stabilizing CapacityBiomolecular EngineeringEmulsion