Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

Published 2014 View Full Article

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Title
Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 58, Issue 2, Pages 463-469
Publisher
Elsevier BV
Online
2014-03-29
DOI
10.1016/j.lwt.2014.03.023

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