Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

Published 2019 View Full Article

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Title
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength
Authors
Keywords
Pickering emulsion, Pea protein, Microgel, Interaction potential, Plant protein, Particle-stabilized interface
Journal
FOOD HYDROCOLLOIDS
Volume 102, Issue -, Pages 105583
Publisher
Elsevier BV
Online
2019-12-12
DOI
10.1016/j.foodhyd.2019.105583

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