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S. Vatthanakul

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Open access Sep 2026

Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate

This study investigated the effects of high-pressure processing (HPP) on the physicochemical and functional properties of pea protein isolate (PPI). PPI was HPP-treated at 0.1 (control), 400, and 500 MPa, and its protein solubility, oil-holding capacity (OHC), surface hydrophobicity (H0), ζ-potential, and emulsion drop...

N. Salamun, S. Vatthanakul, B. Leelawat et al. · 0 citations

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