Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applications
The demand for natural-based food has grown worldwide, leading to a shift towards natural ingredients like cowpeas. Recently, cowpeas may be used as alternative meals or supplements for diet programs. However, the effect of pH adjustments in the current research was still less understood in the emul...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000917 |
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