Structure–property relationship of pea protein microgels as fat analogues in Pickering oil‐in‐water emulsions: effect of salt addition
Salt could be a modifier to tune the structure of microgels, and further promote the formation and attributes of emulsions. This study would improve application attributes of PPI MPs in the design of realistic fat analogues. © 2024 Society of Chemical Industry.
Authors
- Liyang Du
- Yaqi Lan (ORCID: https://orcid.org/0000-0002-1541-3217)
- Zong Meng (ORCID: https://orcid.org/0000-0002-4888-4592)
- S. Li (ORCID: https://orcid.org/0000-0001-9781-2336)
Institutions
- South China Agricultural University (CN)
- Jiangnan University (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-07
- DOI
- https://doi.org/10.1002/jsfa.13945
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Fundamental Research Funds for the Central Universities