Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
Sha Lei, Aeneas O. Koosis, Qingling Wang, Alma D. True, Youling L. Xiong
Topics & Concepts
Pea proteinEmulsionSolubilityAdsorptionChemical engineeringChemistryParticle sizePhase (matter)ChromatographyOil dropletMaterials scienceFood scienceOrganic chemistryPhysical chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis