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. 2019 Mar 19;56(6):2787–2798. doi: 10.1007/s13197-019-03723-8

Fig. 3.

Fig. 3

Foaming (FC foaming capacity and FS foam stability) and emulsifying properties (EAI emulsifying activity index and ESI emulsion stability index) of protein isolates from kidney bean (Pi 312296) and field pea (IC 291541) at different pH

(Source: Shevkani et al. 2015b)