High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure
Tingting Feng, Xuejiao Wang, Xingwei Wang, Xiaoming Zhang, Yao Gu, Shuqin Xia, Qingrong Huang
Topics & Concepts
Pea proteinRheologyMicrostructurePectinChemical engineeringEmulsionPickering emulsionWettingPhase (matter)ViscoelasticityChemistryMaterials sciencePolysaccharideOrganic chemistryComposite materialFood scienceEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications