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Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives

Milad Hadidi, Sareh Boostani, Seid Mahdi Jafari

2021Food Hydrocolloids93 citationsDOI

Topics & Concepts

Encapsulation (networking)ChemistryFood proteinFood scienceComputer scienceComputer networkProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes
Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives | Litcius