High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

Name: High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Creator: Repositório de Dados de Pesquisa da Unicamp
Published: 2024-06-13T17:26:08+08:00

DataCite Commons2024-06-13 更新2025-04-17 收录

食品乳液稳定性

植物蛋白

数据链接：

https://redu.unicamp.br/citation?persistentId=doi:10.25824/redu/MVGZQL 数据链接链接失效反馈

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资源简介：

Experimental data from a thesis chapter aimed at investigating the stability of high internal phase emulsions (HIPEs) made from 75 % (w/w) soybean oil and 25 % lentil protein isolate dispersion (LPI concentration of 2 %, 4 %, and 6 %, w/w) at pH 3 and 7.

提供机构：

Repositório de Dados de Pesquisa da Unicamp

创建时间：

2024-06-13