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High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

In this study, the interfacial behavior of high internal phase emulsions (HIPEs), stabilized by ultrasound combined with pH-shifting modified pea protein isolate (MPPI), was investigated, and its emulsification process and stabilization mechanism were discussed. The effects of MPPI concentration on...

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Detalles Bibliográficos
Autores principales:	Zhang, Jingnan, Zhao, Siqi, Li, Linte, Kong, Baohua, Liu, Haotian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093400/ https://www.ncbi.nlm.nih.gov/pubmed/37048254 http://dx.doi.org/10.3390/foods12071433

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