Comparison of emulsifying properties and emulsion stabilising properties of pea protein isolate with various modification methods

Author:

Xia Xuanze1,Li Tingting2,Li Qiang3,Zhao Jiajia4,Guan Yanming5,Qian Haifeng1,Li Yan1,Zhou Sumei6,Wang Li1ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Avenue Wuxi 214122 China

2. Department of Food Science and Engineering, College of Light Industry and Food Engineering Nanjing Forestry University 159 Longpan Road Nanjing 210037 China

3. China National Institute of Standardization No.4 Zhichun Road, Haidian District Beijing 100089 China

4. College of Cooking Science and Technology Jiangsu College of Tourism Yangzhou 225000 China

5. China National Research Institute of Food and Fermentation Industries Co., Ltd. Beijing 100015 China

6. School of Food and Health Beijing Technology and Business University Beijing 100048 China

Funder

Earmarked Fund for China Agriculture Research System

National Natural Science Foundation of China

Qinglan Project of Jiangsu Province of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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