Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins
Taotao Dai, Ti Li, Ruyi Li, Hualu Zhou, Chengmei Liu, Jun Chen, David Julian McClements
Topics & Concepts
ProanthocyanidinChemistryIsoelectric pointPolyphenolThermostabilitySalt (chemistry)Food scienceColloidEmulsionPea proteinChromatographyOrganic chemistryAntioxidantEnzymeProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization