Author:
Othmeni Ines,Karoui Romdhane,Blecker Christophe
Reference80 articles.
1. The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: current status, challenges, and perspectives;Ge;Compr. Rev. Food Sci. Food Saf.,2020
2. Strong and elastic pea protein hydrogels formed through pH-shifting method;Zhu;Food Hydrocoll.,2021
3. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein;Sha;Food Chem.,2021
4. Creation and characterisation of aerated food products;Campbell;Trends Food Sci. Technol.,1999
5. Ultrasonic defoaming and debubbling in food processing and other applications;Gallego-Juárez,2023