Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity
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Title
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity
Authors
Keywords
Pea protein, Albumin, Globulin, Surface rheology, Foam, Emulsion
Journal
FOOD HYDROCOLLOIDS
Volume 126, Issue -, Pages 107456
Publisher
Elsevier BV
Online
2021-12-17
DOI
10.1016/j.foodhyd.2021.107456
References
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