Interfacial and emulsifying characteristics of acid-treated pea protein

Food Biophysics

Volumn 4, Issue 4, 2009, Pages 273-280

  Gharsallaoui, Adem ^a   Cases, Eliane ^a   Chambin, Odile ^a   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Emulsion stability; Interfacial film organization; Interfacial tension; Interfacial viscoelastic modulus; Pea protein

Indexed keywords

PISUM SATIVUM;

EID: 70450240848     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-009-9125-8     Document Type: Article

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