Long-term stable emulsions prepared from lentil protein fibrillar aggregates
Carter Wynnychuk, Yeon‐Ji Jo, Yifu Chu, Lingyun Chen
Topics & Concepts
CreamingCoalescence (physics)EmulsionChemical engineeringChemistryOil dropletProtein aggregationSuspension (topology)AdsorptionTurbidimetryChromatographyOrganic chemistryBiochemistryPhysicsHomotopyPure mathematicsEngineeringMathematicsAstrobiologyProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis