Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

LWT

Volumn 58, Issue 2, 2014, Pages 463-469

  Liang, Han Ning ^a   Tang, Chuan he ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Flocculated droplet network; Nanoparticle; Pea protein isolate; Pickering emulsion; Protein stabilized emulsion

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; PROTEINS; STABILIZATION;

C VALUES; FLOCCULATED DROPLET NETWORK; HYDRODYNAMIC DIAMETER; OIL FRACTIONS; OIL-IN-WATER; PEA PROTEIN ISOLATES; PEA PROTEINS; PICKERING EMULSIONS; PROTEIN-STABILIZED EMULSION; WATER EMULSION;

NANOPARTICLES;

PISUM SATIVUM;

EID: 84901250363     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.023     Document Type: Article

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