Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives
出版年份 2021 全文链接
标题
Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives
作者
关键词
Bioactive ingredients, Emulsifiers, Functional properties, Modifications, Plant proteins
出版物
FOOD HYDROCOLLOIDS
Volume 126, Issue -, Pages 107474
出版商
Elsevier BV
发表日期
2021-12-30
DOI
10.1016/j.foodhyd.2021.107474
参考文献
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