Plant-based proteins: A review of factors modifying the protein structure and affecting emulsifying properties
Oil-in-water emulsions are widely used in the food industry and form the basis for various products such as milk, sauces and ice cream. With increasing environmental awareness and consumer appreciation for healthy food and clean labels, the industry has increased demand for natural emulsifiers, ofte...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23002186 |