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On the Emulsifying Properties of Self-Assembled Pea Protein Particles
[Image: see text] Pea proteins are promising oil-in-water emulsifying agents at both neutral and acidic conditions. In an acidic environment, pea proteins associate to form submicrometer-sized particles. Previous studies suggested that the emulsions at acidic pH were stabilized due to a Pickering me...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American
Chemical Society
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7586397/ https://www.ncbi.nlm.nih.gov/pubmed/32988196 http://dx.doi.org/10.1021/acs.langmuir.0c01955 |