Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum
Mengjia Sun, Xiangyu Li, David Julian McClements, Min Xiao, Hongjian Chen, Qi Zhou, Shufang Xu, Yashu Chen, Qianchun Deng
Topics & Concepts
Pea proteinEmulsionOil dropletCoatingChemistryChemical engineeringSolubilityFood scienceFlavorAlgaeMaterials scienceOrganic chemistryBotanyBiologyEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes