Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions

已完结 10 由 123 发布于 2025/11/18 17:52:32

DOI:10.1016/j.ijbiomac.2023.127313
作者：Andrêssa Maria Medeiros Theóphilo Galv?o ,?Jo?o Cury Freitas ,?Graziele Grossi Bovi Karatay ,?Guilherme de Figueiredo Furtado ,?Mariana Lamy Rasera ,?Guilherme M. Tavares ,?Míriam Dupas Hubinger
文献类型：期刊论文
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Elsevier

Abstract：This study aims to assess the impact of heat treatment on the emulsifying properties of lentil protein isolate (LPI) dispersion to produce high internal phase emulsions (HIPEs). The heat-tre

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