Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein

By A. Raymundo, L. Gouveia, A. P. Batista, J. Empis, I. Sousa. 2005

86 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Renewable Energy, Sustainability and the Environment

View Paper: https://www.semanticscholar.org/paper/47d4495e593b035d7393bd0326b51b6f65ea018d

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Citations in the corpus

• Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness (2013, background): “, 1999) and emulsifying (Raymundo et al., 2005) properties.”