Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea

Food Structure

Volumn 14, Issue , 2017, Pages 104-111

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

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b FRIESLANDCAMPINA   (Netherlands)

Author keywords

Emulsification; Mild fractionation; Protein functionality; Yellow pea

Indexed keywords

EID: 85029773650     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2017.09.001     Document Type: Article

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