Enhanced O/W emulsifying properties of pea proteins via deamidation: Insights into interfacial behavior
Lijuan Luo, Ping Li, Yuanyuan Deng, Guang Liu, Linfan Shi, Yan Zhang, Xiaojun Tang, Pengfei Zhou, Zhihao Zhao, Mingwei Zhang
Topics & Concepts
DeamidationChemistryPea proteinFood scienceBiochemistryEnzymeProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis