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Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability.

Dursun Capar T, Iscimen EM, McClements DJ, Yalcin H, Hayta M. Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability. J Sci Food Agric. 2024 Aug 30; 104(11):6483-6493.

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