Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate

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Title
Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 77, Issue -, Pages 126-141
Publisher
Elsevier BV
Online
2017-09-22
DOI
10.1016/j.foodhyd.2017.09.028

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