Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins

Published 2017 View Full Article

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Title
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins
Authors
Keywords
Omega-3 oils, Legume protein, Pulse protein, Emulsion, Natural emulsifier, Lipid oxidation
Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 175-185
Publisher
Elsevier BV
Online
2017-08-15
DOI
10.1016/j.foodres.2017.08.029

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