Pea protein-steviol glycosides complexes: Fabrication, characterization and evaluation for the emulsifying capacity

Food Chemistry 2026

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Authors: Wen Wang, Jingyu Xia, Min Zhang(张敏), Enqi Pei, Cuina Wang, mingfeng xu, Rongrong Yu

DOI: 10.1016/j.foodchem.2026.148520

Cited by: 2

References: 52

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Microencapsulation and Drying Processes

References 52