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Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

Sadia Qamar1, Bhesh Bhandari1, Sangeeta Prakash1

  • 1The University of Queensland, School of Agriculture and Food Sciences, Qld 4072, Australia.

Food Research International (Ottawa, Ont.)
|February 6, 2019
PubMed

Keywords:
HydrophobicityMicrofluidisationPea protein concentrate (PPC)UHT treatmentUltrasonicated

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