High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

Food Hydrocolloids

Volumn 105, Issue , 2020, Pages

  Vélez Erazo, Eliana Marcela ^a   Bosqui, Karina ^a   Rabelo, Renata S ^a   Kurozawa, Louise Emy ^a   Hubinger, Miriam Dupas ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Carrageenan; Emulsion template; Oil loss; Oleogel; Tara gum; Xanthan gum

Indexed keywords

EID: 85079903511     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2020.105775     Document Type: Article

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