Thermogelation of nanoemulsions stabilized by a commercial pea protein isolate: high-pressure homogenization defines gel strength
The impact of animal-based food production on climate change drives the development of plant-based alternatives. We demonstrate the use of colloidal thermogelation on a real nanoemulsion system to create structured gels that could be of interest for thermo-mechanical processing of next-generation pl...
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| Format: | Article |
| Language: | English |
| Published: |
Royal Society of Chemistry
2025
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| Online Access: | https://hdl.handle.net/1721.1/158249 |