Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe.
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DOI: 10.1016/j.foodchem.2021.131866
Abstract: Particle stabilized O/W Pickering emulsion has great potential for making egg-free mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking method and applied in mayonnaise-like Pickering emulsion. The effects of acetic… read more here.
Keywords: pickering emulsion; mayonnaise like; like pickering; mayonnaise ... See more keywords