Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties-Reference-Cited by-同舟云学术

Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties

Published:2020-08 Issue: Volume:105 Page:105793
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Klost M.,Giménez-Ribes G.,Drusch S.

Funder

Federal Ministry of Education and Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

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5. UniProt: The universal protein knowledgebase;Bateman;Nucleic Acids Research,2017

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