Pea Protein for Hempseed Oil Nanoemulsion Stabilization

Molecules (Basel, Switzerland)

Volumn 24, Issue 23, 2019, Pages

  Jarzębski, Maciej ^a,b   Fathordoobady, Farahnaz ^a   Guo, Yigong ^a   Xu, Minghuan ^a   Singh, Anika ^a   Kitts, David D ^a   Kowalczewski, Przemysław Łukasz ^b   Jeżowski, Paweł ^c   Pratap Singh, Anubhav ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^c POZNAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

droplet size; emulsion; hempseed oil; pea protein; stability

Indexed keywords

FOOD ADDITIVE; NANOMATERIAL; PHOSPHATIDYLCHOLINE; SURFACTANT; WATER;

CHEMISTRY; EMULSION; FLOW KINETICS; PARTICLE SIZE; PHOTON CORRELATION SPECTROSCOPY; VISCOSITY;

DYNAMIC LIGHT SCATTERING; EMULSIONS; FOOD ADDITIVES; LECITHINS; NANOSTRUCTURES; PARTICLE SIZE; PEA PROTEINS; RHEOLOGY; SURFACE-ACTIVE AGENTS; VISCOSITY; WATER;

EID: 85075725800     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules24234288     Document Type: Article

References (0)