Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions

出版年份 2017 全文链接

标题

作者

关键词

Lentil protein isolate, Nanoemulsions, Emulsion gels, Protein aggregates, Accelerated stability test, Rheology, Confocal microscopy

出版物

Volume 237, Issue -, Pages 65-74

出版商

Elsevier BV

发表日期

2017-05-18

DOI

10.1016/j.foodchem.2017.05.079

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