Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.
Gumus CE, Decker EA, McClements DJ. Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins. Food Res Int. 2017 Oct; 100(Pt 2):175-185.