Mechanism, kinetics, and physicochemical properties of ultrasound-produced emulsions stabilized by lentil protein: a non-dairy alternative in food systems
Srujana Mekala, Eric Keven Silva, Marleny D.A. Saldaña
Topics & Concepts
EmulsionSunflower oilChemistryWhey proteinColloidAdsorptionChemical engineeringSunflowerSurface tensionKineticsChromatographyFood scienceBiochemistryOrganic chemistryAgronomyThermodynamicsPhysicsBiologyQuantum mechanicsEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods