High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers
Eliana Marcela Vélez‐Erazo, Karina Bosqui, Renata Santos Rabelo, Louise Emy Kurozawa, Míriam Dupas Hubinger
Topics & Concepts
Locust bean gumXanthan gumEmulsionSunflower oilPolysaccharideGellan gumGum arabicPectinChemistryFood scienceFood chemistryChemical engineeringRheologyMaterials scienceBiochemistryComposite materialEngineeringCatalysisIonic liquidGreen chemistryFood Chemistry and Fat AnalysisProteins in Food SystemsPickering emulsions and particle stabilization