Rheological and Microstructural Characterization of Heat-Induced Gels from Pea Protein Isolates
Author:
Publisher
Korean Society for Food Engineering
Subject
Food Science
Reference18 articles.
1. Alavi F , Emam-Djomeh Z , Chen L. 2020. Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels. Food Hydrocoll. 107: 105960.
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5. Jo YJ , Huang W , Chen L. 2020. Fabrication and characterization of lentil protein gels from fibrilla aggregates and the gelling mechanism study. Food & Funct. 11: 10114-10125.
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