Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies
During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in various food matrices. In the present study, pea a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
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| Series: | Colloids and Interfaces |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-5377/7/2/30 |