Impact of emulsion composition on textural and structural properties of dense cold-set gels prepared from fava bean proteins and vegetable oil

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SPIRE - Sciences Po Institutional REpository
Published
2025-06-16
Primary Topic
Proteins in Food Systems
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article

Impact of emulsion composition on textural and structural properties of dense cold-set gels prepared from fava bean proteins and vegetable oil

Florence Husson, S Buchin, Alban Fiscarelli, Rémi Saurel
SPIRE - Sciences Po Institutional REpository
Proteins in Food Systems
article

Impact of emulsion composition on textural and structural properties of dense cold-set gels prepared from fava bean proteins and vegetable oil

Florence Husson, S Buchin, Alban Fiscarelli, Rémi Saurel
article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Openalex Percentile: Top 28%
Proteins in Food Systems
OpenAlex
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Impact of emulsion composition on textural and structural properties of dense cold-set gels prepared from fava bean proteins and vegetable oil — Florence Husson, S Buchin, et al. · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS