Fabrication of pea protein gels with modulated rheological properties using high pressure processing
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference49 articles.
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4. Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths;Dapčević-Hadnađev;Food Hydrocolloids,2018
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Cited by 2 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
1. Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel;Food Hydrocolloids;2024-02
2. Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality;Gels;2023-12-22
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