Novel high internal phase emulsions stabilized by TGase-catalyzed glycosylated pea protein isolates: Formation, stability, and properties.

Food Chem X · 2026 · PMC13141776 · PMID 42093966

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a decreasing trendno p-value reported

As the mass ratio of COS to PPI increased, the content of free amino groups showed a decreasing trend.

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