Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins

Publication date: Available online 1 June 2020Source: Food ChemistryAuthor(s): Taotao Dai, Ti Li, Ruyi Li, Hualu Zhou, Chengmei Liu, Jun Chen, David Julian McClements Experimental design
Source: Food Chemistry - Category: Food Science Source Type: research