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

Food Biophysics

Volumn 12, Issue 2, 2017, Pages 186-197

  Gumus, Cansu Ekin ^a   Decker, Eric Andrew ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsion; Legume protein; Natural emulsifier; Omega 3 oils; Pulse protein

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FATTY ACIDS; IONIC STRENGTH; OILS AND FATS; PRODUCED WATER;

DROPLET CHARACTERISTICS; HIGH PRESSURE HOMOGENIZATION; LENTIL (LENS CULINARIS); NATURAL EMULSIFIER; OIL-IN-WATER EMULSIONS; OMEGA-3; PROTEIN CONCENTRATES; TEMPERATURE CONDITIONS;

PROTEINS;

EID: 85015715809     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-017-9475-6     Document Type: Article

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