- Article
Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions
- Raquel Reis Lima,
- Maria Eduarda Martins Vieira,
- Nathalia da Silva Campos,
- Ítalo Tuler Perrone,
- Rodrigo Stephani,
- Federico Casanova and
- Antônio Fernandes de Carvalho
This study investigated the synergistic effects of three protein concentrates from legumes (pea, lentil, and lima bean) as emulsifiers and stabilizers of oil-in-water (O/W) emulsions using a simplex-centroid mixture design. The aim was to check wheth...

