Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
Nadia Lingiardi, Micaela Galante, Mariana de Sanctis, Darío Spelzini
Topics & Concepts
EmulsionSoy proteinStarchChemistryFood scienceChromatographyBiochemistryProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications