Physical and oxidative stability of food emulsions prepared with pea protein fractions
Emma B.A. Hinderink, Anja Schröder, Leonard M.C. Sagis, Karin Schroën, Claire Berton‐Carabin
Topics & Concepts
Pea proteinCoalescence (physics)Whey protein isolateEmulsionWhey proteinOxidative phosphorylationChemistryFraction (chemistry)FlocculationLipid oxidationChromatographyFood scienceBiochemistryAntioxidantOrganic chemistryBiologyAstrobiologyProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization