Work

Physicochemical properties of orange oil emulsions prepared using pea protein-alginate conjugates assisted with lecithin

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.145925

Authors: Surangna Jain, Qixin Zhong

Institution: University of Tennessee at Knoxville

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: U.S. Department of Agriculture, National Institute of Food and Agriculture, Institute of Agriculture, University of Tennessee

Awards: G3063725104, G4272191496, G84499125

OpenAlex ID: W4413209670

FWCI: 2.811

Cites: 54

Cited by: 6

Related to: 10