Lentil protein stabilized emulsion - Impact of lecithin addition on emulsions properties
Martina Bernaschina, Martin E. Leser, Hans Joerg Limbach, Peter Fischer, Armand Roucher
Topics & Concepts
LecithinEmulsionChemistryAdsorptionDispersion (optics)Surface tensionFood scienceChemical engineeringChromatographyBiochemistryOrganic chemistryQuantum mechanicsEngineeringOpticsPhysicsProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties