Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides

Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides

As a commercially available ingredient, the mono- and diglycerides (MDG) were widely used in a plant protein-based emulsion to provide effective, functional, emulsifying properties. The simultaneous addition of the MDG and pea protein isolate (PPI) was investigated by the methods of interfacial rheo...

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Bibliographic Details
Main Authors: Ziyan Wang, Jingwen Li, Chao Peng, Bin Li, Qian Shen, Yijie Chen
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
pea protein isolate
mono- and diglycerides
competition adsorption
quantitative protein proteomics
Online Access:https://www.mdpi.com/2304-8158/13/1/176

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