Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions
Eléna Keuleyan, Perrine Gélébart, Valérie Beaumal, Alice Kermarrec, Lucie Ribourg-Birault, Sophie Le Gall, Anne Meynier, Alain Riaublanc, Claire Berton‐Carabin
Topics & Concepts
ChemistryHomogenization (climate)SolubilityPea proteinAqueous solutionChromatographyCentrifugationFood scienceOrganic chemistryBiologyEcologyBiodiversityProteins in Food SystemsBotanical Research and ChemistryMicroencapsulation and Drying Processes