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...

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Bibliographic Details

Published in:	Colloids and Interfaces
Main Authors:	Eleni Galani, Isabelle Ly, Eric Laurichesse, Veronique Schmitt, Aristotelis Xenakis, Maria D. Chatzidaki
Format:	Article
Language:	English
Published:	MDPI AG 2023-04-01
Subjects:	pea protein isolate soy protein isolate food emulsions particle-stabilized emulsions
Online Access:	https://www.mdpi.com/2504-5377/7/2/30