Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications
Pickering emulsions, an emulsification technique introduced over a century ago, have recently emerged as a promising solution in food science, driven by the global shift towards natural and sustainable ingredient use. Unlike traditional surfactants, solid particles offer distinct advantages as emuls...
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2025-03-01
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| Reeks: | Journal of Agriculture and Food Research |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2666154325000833 |
| Tags: |
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