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Improvement of the foaming properties of pea protein concentrate suspensions by physical or enzymatic treatments

Lucie Périé, Raphaëlle Savoire, Christelle Harscoat‐Schiavo, Mathieu Delample, Mathilde Roze, Martine Crépin, C Lebrun, Fernando Leal‐Calderon

2024Colloids and Surfaces A Physicochemical and Engineering Aspects11 citationsDOIOpen Access PDF

Topics & Concepts

EnzymePea proteinChemistryChemical engineeringMaterials scienceChromatographyFood scienceBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes
Improvement of the foaming properties of pea protein concentrate suspensions by physical or enzymatic treatments | Litcius