Physical and oxidative stability of food emulsions prepared with pea protein fractions
Emma B.A. Hinderink, Anja Schröder, Leonard M.C. Sagis, Karin Schroën, Claire Berton‐Carabin
LWT
Concepts
Pea proteinCoalescence (physics)Whey protein isolateEmulsionWhey proteinOxidative phosphorylationChemistryFraction (chemistry)