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Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins
Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions form...
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| Опубликовано в: : | Foods |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230510/ https://ncbi.nlm.nih.gov/pubmed/32276320 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040453 |
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