Article Versions Notes

Langendörfer LJ, Guseva E, Bauermann P, Schubert A, Hensel O, Diakité M. The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure. Foods. 2024; 13(23):3875. https://doi.org/10.3390/foods13233875

Langendörfer, Lena Johanna, Elizaveta Guseva, Peter Bauermann, Andreas Schubert, Oliver Hensel, and Mamadou Diakité. 2024. "The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure" Foods 13, no. 23: 3875. https://doi.org/10.3390/foods13233875

Langendörfer, L. J., Guseva, E., Bauermann, P., Schubert, A., Hensel, O., & Diakité, M. (2024). The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure. Foods, 13(23), 3875. https://doi.org/10.3390/foods13233875