Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

Published 2018 View Full Article

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Title
Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion
Authors
Keywords
Pea protein concentrate (PPC), UHT treatment, Microfluidisation, Ultrasonicated, Hydrophobicity
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-10-09
DOI
10.1016/j.foodres.2018.10.028

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