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

Manuel FélixAlberto RomeroCecilio Carrera-SanchezAntonio Guerrero2025-04-162025-04-162019jz000107-0048https://tustorage.ulb.tu-darmstadt.de/handle/tustorage/11790530A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized EmulsionsArticlehttps://doi.org/10.3390/fluids4020065