2021peer-reviewed180 citations
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
Sha Lei, Aeneas O. Koosis, Qingling Wang, Alma D. True, Youling L. Xiong
Food Chemistry
Concepts
Pea proteinEmulsionSolubilityAdsorptionChemical engineeringChemistryParticle sizePhase (matter)