Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Topics & Concepts
RheologyEmulsionPolyphenolPlant proteinPea proteinExtraction (chemistry)ChemistryProtein purificationMaterials scienceChemical engineeringColloidChromatographyFood scienceOrganic chemistryAntioxidantEngineeringComposite materialProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes