- Article
Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength
- Krystalia Sarigiannidou,
- Davide Odelli,
- Flemming Jessen,
- Mohammad Amin Mohammadifar,
- Fatemeh Ajalloueian,
- Mar Vall-llosera,
- Antonio Fernandes de Carvalho and
- Federico Casanova
The effect of a tryptic hydrolysis as well as the effect of ionic strength (0–0.4 M NaCl) was investigated on the oil/water interfacial properties of soluble pea protein hydrolysate (SPPH) at neutral pH and room temperature (20 ± 0.01 &d...