Physical and oxidative stability of food emulsions prepared with pea protein fractions

Publication date: July 2021Source: LWT, Volume 146Author(s): Emma B.A. Hinderink, Anja Schröder, Leonard Sagis, Karin Schroën, Claire C. Berton-Carabin

Source: LWT Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research