Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins - Dai, Taotao; Li, Ti; Li, Ruyi; Zhou, Hualu; Liu, Chengmei; Chen, Jun; McClements, David Julian (Food chemistry, 2020)
Keywords: Antioxidants - chemistry; Binding Sites; Calorimetry; colloids; color; Complex; droplets; emulsifiers; Emulsions; Emulsions - chemistry; functional foods; Grape Seed Extract - chemistry; Grape Seed Extract - metabolism; grape seeds; Hydrogen Bonding; Hydrogen-Ion Concentration; ingredients; isoelectric point; Molecular Docking Simulation; Molecular interactions; Oils - chemistry; Osmolar Concentration; pea protein; Pea proteins; Pea Proteins - chemistry; Pea Proteins - metabolism; Pisum sativum - metabolism; Polyphenols - chemistry; Polyphenols - metabolism; Proanthocyanidins; Proanthocyanidins - chemistry; Proanthocyanidins - metabolism; salmon; Sodium Chloride - chemistry; storage quality; Temperature; thermal stability; Water - chemistry; Pea proteins; Emulsions; Molecular interactions; Proanthocyanidins; Complex