Litcius/Paper detail

Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions

Stephan Drusch, Martina Klost, Helena Kieserling

2021Current Opinion in Colloid & Interface Science81 citationsDOI

Topics & Concepts

EmulsionBiochemical engineeringFood proteinFood productsBiotechnologyPlant proteinNanotechnologyChemistryFood scienceMaterials scienceBiologyEngineeringBiochemistryProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties
Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions | Litcius