Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions

Food Chemistry

Volumn 122, Issue 2, 2010, Pages 447-454

  Gharsallaoui, Adem ^a   Saurel, Rémi ^a   Chambin, Odile ^a   Cases, Eliane ^a   Voilley, Andrée ^a   Cayot, Philippe ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Ageing stability; Emulsions; Pea protein; Pectin; pH sensitivity; Spray drying; Steric effects

Indexed keywords

MALTODEXTRIN; OIL; PECTIN; POLYSACCHARIDE;

ARTICLE; CREAM; EMULSION; PEA; POWDER; SPRAY DRYING; STEREOCHEMISTRY; ZETA POTENTIAL;

PISUM SATIVUM;

EID: 77950921408     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.017     Document Type: Article

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