Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and...

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Detalles Bibliográficos
Autores principales: Vélez-Erazo, Eliana Marcela, Bosqui, Karina, Rabelo, Renata S., Hubinger, Miriam Dupas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469751/
https://www.ncbi.nlm.nih.gov/pubmed/34577117
http://dx.doi.org/10.3390/molecules26185646

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469751/
https://www.ncbi.nlm.nih.gov/pubmed/34577117
http://dx.doi.org/10.3390/molecules26185646

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