Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure

Xuan Zhang; Yingying Chen; Rixin Li; Youqing Shi; Yufa Zhao; Bin Li; Yijie Chen; Xiangwei Zhu

doi:10.1016/j.foodhyd.2024.110484

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Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure

Xuan Zhang Yingying Chen Rixin Li Youqing Shi Yufa Zhao Bin Li Yijie Chen Xiangwei Zhu

Year: 2024 Journal: Food Hydrocolloids Vol: 157 Pages: 110484-110484 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2024.110484

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Keywords:

Pea protein Ultrasonic sensor Emulsion Chemical engineering Fabrication Chemistry Materials science Intensity (physics) Chromatography Food science Biochemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Meat and Animal Product Quality

Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology

Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure

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