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Author

Kai Zhang

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Jul 2026

Unlocking Pea Protein's Emulsifying Potential: Achieving Submicron Droplets through a Dual-Modification Strategy of Enzymatic Hydrolysis and Heat-Assisted pH Shifting

Pea protein offers valuable nutritional and environmental advantages, yet its application in food emulsions is hindered by poor solubility and emulsifying capacity—a consequence of its inherently aggregated and rigid structure. To address this limitation, the present study developed a dual modification strategy combini...

Kai Zhang, Yue Ding, Xinshuai Zhang et al. · 0 citations

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