Author:
Choe Uyory,Lan Yang,Chen Bingcan,Rao Jiajia
Funder
National Institute of Food and Agriculture
Subject
General Medicine,Food Science,Analytical Chemistry
Reference26 articles.
1. Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties;Anjaneyulu;Meat Science,1989
2. Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties;Chang;Food Hydrocolloids,2022
3. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH;Cui;Food Hydrocolloids,2020
4. Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharide;Cui;Food Hydrocolloids,2021
5. Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate;Gao;Food Research International,2020
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献