Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

Food Hydrocolloids

Volumn 102, Issue , 2020, Pages

  Zhang, Shuning ^a   Holmes, Melvin ^a   Ettelaie, Rammile ^a   Sarkar, Anwesha ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Interaction potential; Microgel; Particle stabilized interface; Pea protein; Pickering emulsion; Plant protein

Indexed keywords

ADSORPTION; AGGLOMERATION; COALESCENCE; DROPS; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; GELS; IONIC STRENGTH; OSTWALD RIPENING; PHASE INTERFACES; PROTEINS; SHEAR FLOW; SHEAR THINNING; SUNFLOWER OIL;

CHARGE-SCREENING EFFECTS; INTERACTION POTENTIALS; MICROGEL; MICROGEL PARTICLES; PARTICLE-STABILIZED INTERFACE; PEA PROTEINS; PICKERING EMULSIONS; PLANT PROTEINS; STABILISER; STABILIZED INTERFACES;

SODIUM CHLORIDE;

EID: 85076635438     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.105583     Document Type: Article

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