HAL (France)
open access
Enzyme-assisted development of food-grade Pickering stabilizers from beer bagasse with enhanced emulsifying properties
This study investigates the use of enzymatic treatment to develop Pickering-type particle emulsifiers from beer byproducts with enhanced emulsifying properties. Food-grade Pickering stabilizers were obtained from beer bagasse through treatment with Viscozyme L (a blend of hydrolytic enzymes)
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