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Modifying pea protein via dynamic high-pressure microfluidization and polyphenol/polysaccharide incorporation to

Leichao Dong1, Guihua Sheng1, Yajie Li1

  • 1School of Agricultural Engineering and Food Science, Shandong University of Technology, 255049 Zibo, China.

Food Chemistry
|February 12, 2026
PubMed

Keywords:
3D printingCellulose nanofiberChlorogenic acidDynamic high-pressure microfluidizationHigh internal Pickering emulsionPea protein

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