@article{oliete:hal-01912127, TITLE = {{Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization}}, AUTHOR = {Oliete, Bonastre and Potin, Fran{\c c}ois and Cases, Eliane and Saurel, R{\'e}mi}, URL = {https://u-bourgogne.hal.science/hal-01912127}, JOURNAL = {{Innovative Food Science \& Emerging Technologies / Innovative Food Science and Emerging Technologies }}, PUBLISHER = {{Elsevier}}, VOLUME = {47}, PAGES = {292 - 300}, YEAR = {2018}, MONTH = Jun, DOI = {10.1016/j.ifset.2018.03.015}, KEYWORDS = {Pea globulin ; Thermal denaturation ; Aggregate ; Microfluidization ; High dynamic pressure ; Emulsion ; protein-stabilized emulsions ; in-water emulsions ; heat-induced aggregation ; soy protein ; whey proteins ; pisum-sativum ; functional-properties ; beta-lactoglobulin ; pickering stabilizers ; surface-properties}, HAL_ID = {hal-01912127}, HAL_VERSION = {v1}, }