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Effects of κ-carrageenan on the emulsifying ability and encapsulation properties of pea protein isolate-grape seed oil emulsions

Wenjuan Wang; Rui Sun; Suping Ji; Qiang Xia
Food Chemistry · Vol. 435 · pp. 137561 · 2024

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-03-01
Publication Year2024
Volume435
Pages137561
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137561
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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