TY  - JOUR 
AU  - Bravo Núñez, Ángela
AU  - Golding, Matt
AU  - Gómez Pallarés, Manuel
AU  - Matia Merino, Lara
PY  - 2023
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/67000
AB  - Despite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of...
LA  - eng
PB  - MDPI
KW  - Emulsions
KW  - Emulsiones
KW  - Garlic
KW  - Ajo - cultivo
KW  - Extracts
KW  - Plant extracts
KW  - Saponins
KW  - Heat treatment
KW  - Hydrogen-ion concentration
KW  - Ion hidrógeno - Concentración
KW  - pH
KW  - Food science
KW  - Plant science
TI  - Emulsification properties of garlic aqueous extract: Effect of heat treatment and pH modification
DO  - 10.3390/foods12203721
ER  -