Hydrolysis of pea protein concentrate in subcritical water media with addition of citrus pectin and citric acid-Reference-Cited by-同舟云学术

Hydrolysis of pea protein concentrate in subcritical water media with addition of citrus pectin and citric acid

Published:2023-04 Issue: Volume:195 Page:105866
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Vo Hung,Saldaña Marleny D.A.

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference63 articles.

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4. Characterization of individual proteins in pea protein isolates and air classified samples;Reinkensmeier;Food Res. Int.,2015

5. Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications;Acquah;Curr. Res. Food Sci.,2020

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