Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins.
作者： Taotao Dai , Ti Li , Ruyi Li , Hualu Zhou , Chengmei Liu
DOI: 10.1016/J.FOODCHEM.2020.127219
关键词: Hydrogen bond 、 Chemistry 、 Salt (chemistry) 、 Functional food 、 Thermostability 、 Polyphenol 、 Food science 、 Pea protein 、 Proanthocyanidin 、 Isoelectric point
摘要: Plant-based proteins and polyphenols are increasingly being explored as functional food ingredients. Colloidal complexes were prepared from pea protein (PP) and grape seed …
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