Structure and in vitro bioactive properties of O/W emulsions generated with fava bean protein hydrolysates

Author:

Felix Manuel,Cermeño Maria,FitzGerald Richard J.

Funder

University of Seville

University of Limerick

Publisher

Elsevier BV

Subject

Food Science

Reference71 articles.

1. A.O.A.C. (2000). Official Methods of Analysis (W. Horwitz (ed.); 11th ed.). Association of Official Analytical Chemist.

2. Double emulsion formation through hierarchical flow-focusing microchannel;Azarmanesh;Physics of Fluids,2016

3. Effect of enzymatic hydrolysis on the functional, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory properties of whole horse gram flour;Bhaskar;Food Science and Biotechnology,2019

4. Carotenoids and their antioxidant function: A review;Carranco Jauregui;Archivos Latinoamericanos de Nutricion,2011

5. Polyphenols content and antioxidant capacity of thirteen faba bean (Vicia faba L.) genotypes cultivated in Tunisia;Chaieb;Food Research International,2011

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