Influence of pH and protein thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions

  1. Franco, J.M.
  2. Partal, P.
  3. Ruiz-Márquez, D.
  4. Conde, B.
  5. Gallegos, C.
JAOCS, Journal of the American Oil Chemists' Society

ISSN: 0003-021X

Year of publication: 2000

Volume: 77

Issue: 9

Pages: 975-983

Type: Article

DOI: 10.1007/S11746-000-0154-X GOOGLE SCHOLAR