Interfacial and emulsifying properties of pea and lupin protiens ingredients: a pivotal role of endogeneous lipids? - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2023

Interfacial and emulsifying properties of pea and lupin protiens ingredients: a pivotal role of endogeneous lipids?

No file

Dates and versions

hal-04667750 , version 1 (05-08-2024)

Identifiers

  • HAL Id : hal-04667750 , version 1

Cite

Elena Keuleyan, Jeanne Kergomard, Perrine Gélébart, Valérie Beaumal, Elisabeth David-Briand, et al.. Interfacial and emulsifying properties of pea and lupin protiens ingredients: a pivotal role of endogeneous lipids?. 19 th Eurofed Fed Lipid, EFL, Sep 2023, Poznan (PL), Poland. ⟨hal-04667750⟩
4 View
0 Download

Share

Gmail Mastodon Facebook X LinkedIn More