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Food Research International 2016 / 8

Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication

McCarthy, Noel A., Kennedy, Deirdre, Hogan, Sean A., Kelly, Philip M., Thapa, Krishtina, Murphy, Kevin M., Fenelon, Mark A.
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.07.024
Date:
August, 2016
File:
PDF, 569 KB
english, 2016
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