Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

Zhang, S, Holmes, M, Ettelaie, R et al. (1 more author) (2020) Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength. Food Hydrocolloids, 102. ISSN 0268-005X

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2019 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Pickering emulsion; Pea protein; Microgel; Interaction potential; Plant protein; Particle-stabilized interface
Dates:
  • Accepted: 7 December 2019
  • Published (online): 11 December 2019
  • Published: May 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 23 Dec 2019 14:53
Last Modified: 11 Dec 2020 01:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2019.105583

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