Understanding Stabilization of Oil-in-Water Emulsions with Pea Protein─Studies of Structure and Properties
This study investigates the stability and structure of oil-in-water emulsions stabilized by pea protein. Of the wide range of emulsion compositions explored, a region of stability at a minimum of 5% w/v pea protein and 30-50% v/v oil was determined. This pea protein concentration is more than what i...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 40(2024), 26 vom: 02. Juli, Seite 13386-13396 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2024
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids |
| Schlagworte: | Journal Article Emulsions Water 059QF0KO0R Pea Proteins Oils |
| Online verfügbar |
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