Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study-Reference-Cited by-同舟云学术

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Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study

Published:2024-07 Issue: Volume:188 Page:114477
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xia Boxue,Liu Yilin,Dong Chao,Shen Yi,Wang Cuina^ORCID

Publisher

Elsevier BV

Reference45 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (pisum sativum l.) seed protein isolate;Adebiyi;Food Chemistry,2011

2. Techno-functional properties of pea (pisum sativum) protein isolates: A review;Barac;Acta Periodica Technologica,2015

3. Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions;Chang;Food Hydrocolloids,2016

4. Proteins at interfaces and in emulsions stability, rheology and interactions;Dickinson;Journal of the Chemical Society, Faraday Transactions,,1998

5. The effect of high-pressure microfluidization treatment on the foaming properties of pea albumin aggregates;Djemaoune;Journal of Food Science,2019

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