Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins

Pea protein isolates: Structure, extraction, and functionality

Angie Che Yan Lam, Aslı Can Karaça, Robert T. Tyler et al. · Food Reviews International · 2016 · 863 citations

Agriculture, Biotechnology, Food Science +17

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

Andrea K. Stone, Anna Karalash, Robert T. Tyler et al. · Food Research International · 2014 · 611 citations

Life Sciences, Plant Biology, Plant Sciences +16

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Dan Li, Yue Zhao, Xu Wang et al. · Food Hydrocolloids · 2019 · 405 citations

Agriculture, Biochemistry, Food Science +17

Interactions of tea tannins and condensed tannins with proteins

Richard A. Frazier, E. R. Deaville, Elisabetta Stringano et al. · Journal of Pharmaceutical and Biomedical Analysis · 2009 · 299 citations

Life Sciences, Biochemistry, Plant Sciences +12

Theoretical prediction of emulsion color

David Julian McClements · Advances in Colloid and Interface Science · 2002 · 296 citations

Engineering, Chemical Engineering, Physics +14