Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins
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Title
Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins
Authors
Keywords
Omega-3 oils, Legume protein, Pulse protein, Emulsion, Natural emulsifier
Journal
Food Biophysics
Volume 12, Issue 2, Pages 186-197
Publisher
Springer Nature
Online
2017-03-21
DOI
10.1007/s11483-017-9475-6
References
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