Publication | Closed Access

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

Food ChemistryFood ColloidPolyphenolicsBiochemistryPea ProteinsNatural SciencesProtein EngineeringPhytochemicalPlant-based Protein-polyphenol ComplexesBiomolecular EngineeringGrape Seed Proanthocyanidins