Combined thermal and high pressure homogenization treatments for enhanced physical properties of lentil protein-stabilised emulsions

European Food Research and Technology 2026

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Authors: Nicolas Malterre, Francesca Bot, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony
DOI: 10.1007/s00217-025-05022-3
Cited by: 0
References: 60

Fields of Study & Subjects

Proteins in Food Systems Food Drying and Modeling Microencapsulation and Drying Processes

Publication details

Journal / source
European Food Research and Technology
Volume
252
Issue
2
Publication date
5 January 2026
Language
EN