Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels-Reference-Cited by-同舟云学术

Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels

Published:2022-04 Issue: Volume:125 Page:107427
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kornet Remco^ORCID,Sridharan Simha,Venema Paul,Sagis Leonard M.C.^ORCID,Nikiforidis Constantinos V.,van der Goot Atze Jan^ORCID,Meinders Marcel B.J.,van der Linden Erik

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

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