Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins.
Dai T, Li T, Li R, Zhou H, Liu C, Chen J, McClements DJ. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chem. 2020 Nov 01; 329:127219.