Production of a food‐grade pickering emulsion stabilized by pea protein‐different phenolic acids
The results of this study indicate that PPI-GA, PPI-FA, and PPI-CGA are novel particles that can serve as effective food-grade stabilizers, enhancing the stability of Pickering emulsions. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Elif Meltem İşçimen (ORCID: https://orcid.org/0000-0002-9849-6352)
Institutions
- Erciyes University (TR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-30
- DOI
- https://doi.org/10.1002/jsfa.14397
- Citations
- 3
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 3.49
Funders
- Erciyes Üniversitesi