Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. High-internal-pha...

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Bibliographic Details
Main Authors: Pere Morell, Adrián López-García, Isabel Hernando, Amparo Quiles
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
pea protein isolate
maltodextrin
glycosylation
HIPE
Online Access:https://www.mdpi.com/2304-8158/12/4/870

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