Protein isolates from Cajanus cajan L. as surfactant for o:w emulsions: pH and ionic strength influence on protein structure and emulsion stability

Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Eliana Isabel Fernández Sosa, María Guadalupe Chaves, Johan Sebastian Henao Ossa, Alejandra Viviana Quiroga, María Victoria Avanza

Source: Food Bioscience - June 5, 2021 Category: Food Science Source Type: research