A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions
The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of oil-water interfaces with adsorbed proteins from legumes (chickpea or faba bean)...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-04-01
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| Series: | Fluids |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5521/4/2/65 |