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Commercial pea protein ingredients: a multiscale investigation of high-pressure homogenized emulsification and

Yuqi Zhang1, Åsmund Rinnan1, Jacob J K Kirkensgaard1,2

  • 1Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.

Food Chemistry: X
|March 9, 2026
PubMed

Keywords:
Commercial pea proteinEmulsificationEmulsion stabilityHigh-pressure homogenization (HPH)Interfacial behaviorSolubility

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