Influence of pH and protei thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions
Author:
Affiliation:
1. ; Departamento de Ingeniería Química; Universidad de Huelva, Escuela Politécnica Superior; Ctra. de Palos de la Frontera s/n, 21819 Huelva Spain
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference34 articles.
1. Preparation of Transparent Pea Proteins Gel: A Comparison of Isolation Procedures;Bacon;Int. J. Food Sci. Technol.,1990
2. Formation of Emulsions;Walstra,1983
3. Principles of Emulsion Formation;Walstra;Chem. Eng. Sci.,1993
4. Rheology of Food Emulsions;Gallegos,1999
5. Interactions in Protein-Stabilized Emulsions;Dickinson,1994
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