Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. High-internal-pha...

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Detalles Bibliográficos
Autores principales: Morell, Pere, López-García, Adrián, Hernando, Isabel, Quiles, Amparo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956244/
https://www.ncbi.nlm.nih.gov/pubmed/36832945
http://dx.doi.org/10.3390/foods12040870

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956244/
https://www.ncbi.nlm.nih.gov/pubmed/36832945
http://dx.doi.org/10.3390/foods12040870

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