Interfacial properties of pea nad lupin protein ingredie,nts: a pivotal effect of endogeneous lipids and aqueous suspension pre-homogeneization - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Conference Papers Year : 2023

Interfacial properties of pea nad lupin protein ingredie,nts: a pivotal effect of endogeneous lipids and aqueous suspension pre-homogeneization

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Chemical Sciences

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https://hal.inrae.fr/hal-04667742

Submitted on : Monday, August 5, 2024-2:27:03 PM

Last modification on : Monday, September 2, 2024-2:51:50 PM

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hal-04667742 , version 1 (05-08-2024)

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  • HAL Id : hal-04667742 , version 1

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Eléna Keuleyan, Claire Berton- Carabin, Anne Meynier, Alain Riaublanc. Interfacial properties of pea nad lupin protein ingredie,nts: a pivotal effect of endogeneous lipids and aqueous suspension pre-homogeneization. International Congress on Engineering and Food - ICEF14, Jun 2023, Nantes (Cité des Congrès), France. ⟨hal-04667742⟩

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