Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions

Innovative Food Science and Emerging Technologies

Volumn 41, Issue , 2017, Pages 251-258

  Geerts, Marlies E J ^a   Mienis, Esther ^a   Nikiforidis, Constantinos V ^a   van der Padt, Albert ^a,b   van der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b FRIESLANDCAMPINA   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; EMULSIONS; ENERGY UTILIZATION; GELATION; PROTEINS; STARCH; SUSTAINABLE DEVELOPMENT;

CO-OPERATIVE EFFECTS; CONVENTIONAL FRACTIONATIONS; ENVIRONMENTAL STRESS; FUNCTIONAL PROPERTIES; OIL-IN-WATER EMULSIONS; PLANT MATERIAL; PROTEIN NETWORK; SOLUBLE PROTEINS;

OILS AND FATS;

EID: 85016405461     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.03.009     Document Type: Article

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