Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure
Author:
Funder
H2020 Marie Skłodowska-Curie Actions
Innovationsfonden
Horizon 2020
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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5. Influence of various model compounds on the rheological properties of zein-based gels;Gagliardi;Molecules,2020
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