Recent progress in the utilization of pea protein as an emulsifier for food applications

Published 2019 View Full Article

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Title
Recent progress in the utilization of pea protein as an emulsifier for food applications
Authors
Keywords
Pea protein, Emulsifier, Physicochemical properties, Food processing
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 86, Issue -, Pages 25-33
Publisher
Elsevier BV
Online
2019-02-05
DOI
10.1016/j.tifs.2019.02.007

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