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Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions.

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Title: Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions.
Authors: Lima, Raquel Reis1, lima.raquelr@gmail.com, Vieira, Maria Eduarda Martins2, eduarda@ice.ufjf.br, Campos, Nathalia da Silva2, nathaliacampos@ice.ufjf.br, Perrone, Ítalo Tuler3, italotulerperrone@gmail.com, Stephani, Rodrigo2, rodrigo.stepani@ufjf.edu.br, Casanova, Federico4, feca@food.dtu.dk, de Carvalho, Antônio Fernandes1, feca@food.dtu.dk
Source: Applied Sciences (2076-3417); Sep2024, Vol. 14 Issue 17, p8086, 16p
Database: Applied Science & Technology Source
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ISSN:20763417
DOI:10.3390/app14178086