High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Andrêssa Maria Medeiros Theóphilo Galvão, Eliana Marcela Vélez‐Erazo, Graziele G. Bovi, Guilherme de Figueiredo Furtado, Danilo C. Vidotto, Guilherme M. Tavares, Míriam Dupas Hubinger
Topics & Concepts
ChemistryDifferential scanning calorimetrySolubilityChromatographyOleic acidSoybean oilParticle sizeBiochemistryOrganic chemistryPhysical chemistryPhysicsThermodynamicsProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis