Structure–property relationship of pea protein fibrils in stabilization of HIPEs and the encapsulation, protection, controlled release and oral delivery of carotenoids for alleviating intestinal inflammation

Abstract

Increasing attentions are paid to high internal phase emulsions (HIPEs) due to their unique properties. In this study, pea protein-based fibrils were used as emulsifier to stabilize HIPEs. We demonstrated...