Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions
Author:
Funder
Fondo Nacional de Desarrollo Científico y Tecnológico
Comisión Nacional de Investigación Científica y Tecnológica
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
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5. Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer;Jarpa-Parra;Colloids and Surfaces B: Biointerfaces,2015
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