Recent progress in the utilization of pea protein as an emulsifier for food applications

There is an increasing movement within the food industry to find consumer friendly plant protein ingredients to replace those from animal sources. Pea (Pisum sativum L.) protein has been extensively studied because it provides good nutritional properties, functionality, is readily available, and has low allergenicity. The focus of this review is a summary of the current progress in understanding and characterizing the use of pea protein as an...