On the stability of acid-soluble pea protein-stabilized beverage emulsions against salt addition and heat treatment?

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DOI:10.1039/D4RA06899H
作者：Maryam Nikbakht Nasrabadi, Michael N. A. Eskin, Usha Thiyam-Hollander and Supratim Ghosh
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1039/D4RA06899H

Royal Society of Chemistry (RSC)

Abstract：This study explores the use of an acidic water-soluble fraction of pea protein as an effective plant-based emulsifier for stabilizing low-pH oil-in-water emulsions. Mildly fractionated solub

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