Polyphenols as Enhancers of Emulsifying and Antioxidant Properties of Egg and Yeast Protein Emulsions: Understanding the Molecular Interactions Behind Their Technological and Functional Potential

AuthID
 P-018-J9H
8
Author(s)
Ribeiro, AC
·
Bravo, C
·
Mateus, N
·
de Freitas, V
·
Perez-Gregorio, R
·
Document Type
Article
Year published
2025
Published
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 167, Pages: 111399 (13)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-105001699603
Wos: WOS:001464484000001
Source Identifiers
ISSN: 0268-005X
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