Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins

Food Research International（2023）

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摘要

This work aimed to develop emulsions using fibrillar gel particles (FGP) made from lentil protein.

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关键词

Fibrillar gel particles, Interfacial rheology, Emulsion stability, Lentil proteins

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