Hinderink et al., 2019 - Google Patents
Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial compositionHinderink et al., 2019
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- 9666630818237131416
- Author
- Hinderink E
- Münch K
- Sagis L
- Schroën K
- Berton-Carabin C
- Publication year
- Publication venue
- Food Hydrocolloids
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Proteins from animal and plant sources are known to be able to physically stabilise emulsions, whereas much less is known about emulsions prepared with blends of proteins of different origin. Here we use blends of pea protein isolate (PPI) with whey protein isolate …
- 239000000839 emulsion 0 title abstract description 169
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