Effects of κ-carrageenan on the emulsifying ability and encapsulation properties of pea protein isolate-grape seed oil emulsions - Wang, Wenjuan; Sun, Rui; Ji, Suping; Xia, Qiang (Food chemistry, 2024)
Keywords: antioxidant activity; Complexes; Curcumin; droplets; electrostatic interactions; Emulsifying ability; Emulsions; encapsulation; food chemistry; grapeseed oil; pea protein; Pea protein isolate; protein content; protein isolates; viscoelasticity; wettability; κ-Carrageenan; κ-Carrageenan; Emulsifying ability; Pea protein isolate; Curcumin; Emulsions; Complexes