High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
收藏REDU2024-01-01 更新2026-05-11 收录
下载链接：
https://redu.unicamp.br/citation?persistentId=doi:10.25824/redu/MVGZQL
下载链接
链接失效反馈官方服务：
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.
创建时间：
2024-01-01
