High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

Published 2020 View Full Article

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Title
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers
Authors
Keywords
Emulsion-template, Oil loss, Oleogel, Xanthan gum, Tara gum, Carrageenan
Journal
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105775
Publisher
Elsevier BV
Online
2020-02-19
DOI
10.1016/j.foodhyd.2020.105775

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