Comparison of physicochemical and emulsifying properties of commercial pea protein powders.

The conformational changes caused by the commercial isolation process may disrupt the correlations between the physicochemical and emulsification properties of PP. Solubility is a key physicochemical property to enable good emulsification properties for PP. Homogenization is an effective step to improve the solubility of commercial PP and therefore promote its functional properties before industrial usage. © 2021 Society of Chemical Industry.