Cargando...
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...
Guardado en:
| Publicado en: | Foods |
|---|---|
| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2020
|
| Materias: | |
| Acceso en línea: | 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 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|