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
Topics & Concepts
EnzymePea proteinChemistryChemical engineeringMaterials scienceChromatographyFood scienceBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes