Open access
Sep 2026
Development and Characterization of Egg White Protein–Sodium Alginate Particles for Stabilizing Pequi Pulp Oil-Based Emulsions
Pequi pulp oil is a lipid ingredient obtained from a fruit native to the Brazilian Cerrado, but its incorporation into structured food systems remains underexplored. This study prepared and characterized freeze-dried egg white (FEW)–sodium alginate particles under fixed processing conditions and described selected pequ...
A. C. D. de Souza, J. Briceno, Gleidson Cardoso et al.
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