Pea protein isolates adsorption on phospholipid bilayer interfaces : a quartz crystal microbalance and neutron reflectometry study
Legumin and vicilin, the main storage proteins from peas, are increasingly employed as functional ingredients for food. The purpose of this work was to better understand the interactions between these proteins and selected lipids, due to their potential consequences on interfacial functionality of protein preparations. Legumin and vicilin isolates were obtained after isoelectric precipitation foll
