pH-dependent emulsifying properties of pea protein isolate: Investigation of the structure – Function relationship
Ines Othmeni, Christophe Blecker, Romdhane Karoui
Topics & Concepts
Pea proteinChemistryStructure functionFunction (biology)Food scienceBiologyCell biologyPhysicsParticle physicsProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis