Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour

por Jiang, Zhong-Qing, Wang, Jing, Stoddard, Frederick, Salovaara, Hannu, Sontag-Strohm, Tuula
Publicado 2020

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

por Gürbüz, Göker, Liu, Chang, Jiang, Zhong‐qing, Pulkkinen, Marjo, Piironen, Vieno, Sontag‐Strohm, Tuula, Heinonen, Marina
Publicado 2018