Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study
Boxue Xia, Yilin Liu, Chao Dong, Yi Shen, Cuina Wang
Topics & Concepts
Pea proteinSolubilitySonicationEmulsionChemistryParticle sizeZeta potentialChemical engineeringSurface modificationProtein adsorptionChromatographySurface chargeAdsorptionMicrostructureRheologyParticle-size distributionMaterials scienceOrganic chemistryNanoparticleCrystallographyBiochemistryPhysical chemistryComposite materialEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis