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Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fat.
Lopez C, Weber M, Rabesona H, Pérez J, Artzner F, Bizien T. Lopez C, et al. Among authors: perez j. Curr Res Food Sci. 2024 Nov 14;9:100921. doi: 10.1016/j.crfs.2024.100921. eCollection 2024. Curr Res Food Sci. 2024. PMID: 39628600 Free PMC article.
5,355 results