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doi:10.1016/j.lwt.2015.10.051
Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
Yakoub Ladjal ettoumi
Mohamed Chibane
Alberto Romero
Acidic emulsions
legume protein
protein concentration
ionic strength
microstructure
LWT - Food Science and Technology, Accepted manuscript. doi:10.1016/j.lwt.2015.10.051
Elsevier Ltd
journal
LWT - Food Science and Technology
Copyright ©2010 Published by Elsevier Ltd.
0023-6438
10.1016/j.lwt.2015.10.051
http://dx.doi.org/10.1016/j.lwt.2015.10.051
6.4
10.1016/j.lwt.2015.10.051
Elsevier
2015-10-21T06:56:25Z
2015-10-21T12:26:39+05:30
2015-10-21T12:26:39+05:30
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