2021peer-reviewed55 citations
Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum
Mengjia Sun, Xiangyu Li, David Julian McClements, Min Xiao, Hongjian Chen, Qi Zhou +3 more
Food Hydrocolloids
Concepts
Pea proteinEmulsionOil dropletCoatingChemistryChemical engineeringSolubilityFood science