Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends
- Loreto Alonso-Miravalles
- , Emanuele Zannini
- , Juergen Bez
- , Elke K. Arendt
- , James A. O'Mahony
- Fraunhofer Institute for Process Engineering and Packaging
Research output: Contribution to journal › Article › peer-review