Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt
Liuyi Chang, Yang Lan, Bingcan Chen, Jiajia Rao
Topics & Concepts
LeguminCreamingVicilinPea proteinChemistryEmulsionFood scienceAlbuminChromatographyChemical engineeringBiochemistryStorage proteinEngineeringGeneProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes