A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions

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datacite.relatedItem.firstPage65
datacite.relatedItem.issue2
datacite.relatedItem.relatedIdentifierTypeISSN
datacite.relatedItem.relatedItemIdentifier2311-5521
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datacite.relatedItem.titleFluids
datacite.relatedItem.volume4
dc.contributor.authorManuel Félix
dc.contributor.authorAlberto Romero
dc.contributor.authorCecilio Carrera-Sanchez
dc.contributor.authorAntonio Guerrero
dc.date.accessioned2025-04-16T10:26:16Z
dc.date.available2025-04-16T10:26:16Z
dc.date.issued2019
dc.identifier.doihttps://doi.org/10.3390/fluids4020065
dc.identifier.otherjz000107-0048
dc.identifier.urihttps://tustorage.ulb.tu-darmstadt.de/handle/tustorage/11790
dc.publisherMDPI AG
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subject.ddc530
dc.titleA Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions
dc.typeArticle
dcat.distribution.pdfhttps://tustorage.ulb.tu-darmstadt.de/handle/tustorage/11791
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