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  1. 1
    Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

    Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation von Vélez-Erazo, Eliana Marcela, Bosqui, Karina, Rabelo, Renata S, Hubinger, Miriam Dupas

    Veröffentlicht in Molecules (Basel, Switzerland)

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  2. 2
    High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

    High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers von Vélez-Erazo, Eliana Marcela, Bosqui, Karina, Rabelo, Renata S., Kurozawa, Louise Emy, Hubinger, Miriam Dupas

    Veröffentlicht in Food hydrocolloids

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