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Publikováno v:
Food Structure. 29:100204
This present study investigated lentil proteins-based aggregates as a stabilizer to form oil-in-water emulsions. Lentil proteins (LP) were heated at neutral and acidic pH to form particulate (pH 7.0) and fibrillar aggregates (pH 2.0). The impacts of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cb43dbcdb4e1998d47e3fd93929e9ec
https://doi.org/10.1016/j.foostr.2021.100204
https://doi.org/10.1016/j.foostr.2021.100204
