Understanding Stabilization of Oil-in-Water Emulsions with Pea Protein─Studies of Structure and Properties
Author:
Affiliation:
1. Macromolecular Chemistry, Department of Chemistry─Ångström, Uppsala University, Box 538, 75121 Uppsala, Sweden
Funder
HORIZON EUROPE Marie Sklodowska-Curie Actions
H2020 Research Infrastructures
Division of Materials Research
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.langmuir.4c00540
Reference52 articles.
1. Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
2. Pickering emulsions for food and drinks
3. The Current Situation of Pea Protein and Its Application in the Food Industry
4. Pea protein [Pisum sativum] as stabilizer for oil/water emulsions
5. Recent progress in the utilization of pea protein as an emulsifier for food applications
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