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

Manuel FélixAlberto RomeroCecilio Carrera-SanchezAntonio Guerrero2025-04-162025-04-16https://tustorage.ulb.tu-darmstadt.de/handle/tustorage/11792530A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsionssupplierxml