Interplay between soluble and insoluble protein/calcium/phytic acid complexes in dispersions of faba bean and pea protein concentrates around neutral pH-Reference-Cited by-同舟云学术

Interplay between soluble and insoluble protein/calcium/phytic acid complexes in dispersions of faba bean and pea protein concentrates around neutral pH

Published:2024-02 Issue: Volume:147 Page:109273
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Amat Tiffany,Assifaoui Ali^ORCID,Buczkowski Johann,Silva Juliana V.C.^ORCID,Schmitt Christophe^ORCID,Saurel Rémi^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation;Journal of Food Science;2024-02-05

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