On the Emulsifying Properties of Self-Assembled Pea Protein Particles

Pea proteins are promising oil-in-water emulsifying agents at both neutral and acidic conditions. In an acidic environment, pea proteins associate to form submicrometer-sized particles. Previous studies suggested that the emulsions at acidic pH were stabilized due to a Pickering mechanism. However,...

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Veröffentlicht in:	Langmuir : the ACS journal of surfaces and colloids. - 1992. - 36(2020), 41 vom: 20. Okt., Seite 12221-12229
1. Verfasser:	Sridharan, Simha (VerfasserIn)
Weitere Verfasser:	Meinders, Marcel B J, Bitter, Johannes H, Nikiforidis, Constantinos V
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Langmuir : the ACS journal of surfaces and colloids
Schlagworte:	Journal Article Research Support, Non-U.S. Gov't Emulsifying Agents Emulsions Pea Proteins Water 059QF0KO0R