Effects of Caseinate−Pea Protein Mixture on the Physicochemical Properties of Oil-In-Water Nutritional Emulsions and Powders | The Food Hydrocolloids Trust

Name of person submitting abstract

Xiang Li (Jason)

Reference

682

Abstract type

Poster presentation

Document

Abstract_Effect of intact and hydrolyzed pea protein on emulsions and powder microcapsules.doc30 KB