High pressure structuring of pea protein concentrates
Author:
Affiliation:
1. Department of Food Science Cornell University Ithaca New York
2. Department of Food Science Rutgers University New Brunswick New Jersey
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13261
Reference35 articles.
1. Dynamic Viscoelastic Behavior of High Pressure Treated Soybean Protein Isolate Dispersions
2. Structure and dynamics of membrane proteins as studied by infrared spectroscopy
3. Principles and Application of High Pressure–Based Technologies in the Food Industry
4. Effects of high pressure on proteins
5. Physico-chemical changes in heat treated micellar casein – Soy protein mixtures
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