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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Detalles Bibliográficos
Autores principales: Alonso-Miravalles, Loreto, Zannini, Emanuele, Bez, Juergen, Arendt, Elke K., O’Mahony, James A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230510/
https://www.ncbi.nlm.nih.gov/pubmed/32276320
http://dx.doi.org/10.3390/foods9040453

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230510/
https://www.ncbi.nlm.nih.gov/pubmed/32276320
http://dx.doi.org/10.3390/foods9040453

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