“Enhanced Stability of High Salt Legume Protein Fibril Emulsions for Carotenoid Encapsulation and Protection”

https://pubmed.ncbi.nlm.nih.gov/38117687

The study found that legume protein fibrils formed in high salt concentrations enhanced the stability of high internal phase emulsions (HIPEs) for encapsulating and protecting carotenoids, resulting in improved nutritional performance and in vivo functions.