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2021•Food ChemistryOpen access

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Zijian Zhi, Lei Yan, Hao Li, Koen Dewettinck, Paul Van der Meeren, Rui Liu, Filip Van Bockstaele

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Key concepts: Pea protein, Solubility, Emulsion, Sunflower oil, Chemistry, Circular dichroism, Protein stability, Chemical engineering

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A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability — Research Paper | ScholarLens