Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions
Eléna Keuleyan, Perrine Gélébart, Valérie Beaumal, Alice Kermarrec, Lucie Ribourg-Birault, Sophie Le Gall +3 more
Food Hydrocolloids
Concepts
ChemistryHomogenization (climate)SolubilityPea proteinAqueous solutionChromatographyCentrifugationFood science