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A combined modification approach for enhancing the solubility and emulsifying stability of pea protein isolate

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Authors: Zijian Zhi, Rui Liu, Paul Van der Meeren, Koen Dewettinck, Filip Van Bockstaele

Journal: Ghent University Academic Bibliography (Ghent University)

Published: 1 January 2021

Article: A combined modification approach for enhancing the solubility and emulsifying stability of pea protein isolate

←Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization.

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution→

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