TY  - JOUR 
AU  - Bravo-Núñez, Ángela
AU  - Salvia-Trujillo, Laura
AU  - Martín-Belloso, Olga
AU  - Halimi, Charlotte
AU  - Reboul, Emmanuelle
PY  - 2024
UR  - https://uvadoc.uva.es/handle/10324/68802
AB  - The emulsification potential of plant-based emulsifiers, that is pea (PPI) and lentil (LPI) proteins (4%), corn arabinoxylans (CAX, 1%), and legume protein-arabinoxylan mixtures (4% proteins +0.15 or 0.9% CAX), was evaluated by assessing: the surface...
LA  - eng
PB  - Food Chemisty
TI  - Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion
DO  - https://doi.org/10.1016/j.foodchem.2024.139820
ER  -