High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)-Reference-Cited by-同舟云学术

High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

Published:2022-11 Issue: Volume:653 Page:129993
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Galvão Andrêssa Maria Medeiros Theóphilo,Vélez-Erazo Eliana Marcela,Karatay Graziele Grossi Bovi,Furtado Guilherme de Figueiredo,Vidotto Danilo C.,Tavares Guilherme M.,Hubinger Míriam Dupas

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference66 articles.

1. Chapter 1 - the importance of fats;Bockisch;Fats Oils Handb.,1998

2. Assessment of dietary intakes of total fat and fatty acids for residents in China in 2015–2018;Pei;J. Food Compos. Anal.,2021

3. What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?;Listrat;Livest. Sci.,2020