Impact of sodium alginate on binary whey/pea protein-stabilised emulsions
Woojeong Kim, Yong Wang, Cordelia Selomulya
Topics & Concepts
Pea proteinCreamingWhey proteinEmulsionWhey protein isolateChemistryChromatographySodium CaseinateSodiumAdsorptionFood scienceChemical engineeringBiochemistryOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes