Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature.
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DOI: 10.1016/j.foodchem.2021.130899
Abstract: The oil-in-water high internal phase emulsions (HIPEs) could be stabilized by pea protein isolate nanoparticles (PPINs) induced by potassium metabisulfite (K2S2O5). Confocal laser scanning microscope proved that PPINs were attached on the oil-water interface, indicating… read more here.
Keywords: phase emulsions; internal phase; isolate nanoparticles; pea protein ... See more keywords