Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels-Reference-Cited by-同舟云学术

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

Published:2012-08 Issue:2 Volume:28 Page:325-332
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sun Xiang Dong,Arntfield Susan D.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

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4. Quantitative variability in Pisum seed globulins: its assessment and significance;Casey;Plant Foods for Human Nutrition,1982

5. Variation in the amino acid composition of legumin from Pisum;Casey;Phytochemistry,1981

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