Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions
Jerish Joyner Janahar, V.M. Balasubramaniam, Rafael Jiménez‐Flores, Osvaldo H. Campanella, Israel García‐Cano, Da Chen
Topics & Concepts
Particle sizePea proteinColloidThermal treatmentDispersion (optics)ChemistryMaterials scienceSedimentationGrain sizeChromatographyFood scienceChemical engineeringComposite materialBiologyOrganic chemistryPhysicsPhysical chemistryEngineeringSedimentOpticsPaleontologyProteins in Food SystemsMicrobial Inactivation MethodsMicroencapsulation and Drying Processes