Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

By C. Gumus, E. Decker, D. McClements. Food Biophysics, 2017

129 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/b052a3d725235c8c9123f9a8dda78c7ff590017d