Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions
Chang Liu, Ruisong Pei, Marina Heinonen
Topics & Concepts
SolubilityChemistryMaillard reactionHydrolysisChemical engineeringAdsorptionPea proteinSurface modificationOrganic chemistryFood sciencePhysical chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis