Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer

作者：Qian Shen, Ting Xiong, Jun Dai, Xi Chen, Ling Wang, Yan Li, Jing Li, Bin Li, Yijie Chen · 发表于：Food Hydrocolloids · 年份：2022 · DOI：10.1016/j.foodhyd.2022.107937 · 被引用次数：55 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Microencapsulation and Drying Processes