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

The highly flexible and worm-like pea protein fibrils prepared at 25 mM NaCl show superior emulsifying properties to stabilize HIPEs, which show stronger capability to encapsulate, protect and delivery carotenoids to alleviate intestinal inflammation.