Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels-Reference-Cited by-同舟云学术

Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels

Published:2021-01-26 Issue:7 Volume:56 Page:3455-3462
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Liu Qiaozhen¹²^ORCID,Li Zhuowa³,Pan Xiaoxue¹²,Dai Yangyong¹²,Hou Hanxue¹²,Wang Wentao¹²,Ding Xiuzhen¹²,Zhang Hui¹²,Li Xiangyang¹²,Dong Haizhou¹²^ORCID

Affiliation:

1. College of Food Science and Engineering Shandong Agricultural University Tai’an Shandong271018China

2. Engineering and Technology Center for Grain Processing in Shandong Province Tai’an Shandong271018China

3. College of Food Science and Pharmaceutical Engineering Zaozhuang University Zaozhuang Shandong277000China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14969

Reference38 articles.

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5. Haaland, 8–multivariate calibration methods applied to quantitative FT‐IR analyses;David M.;Practical Fourier Transform Infrared Spectroscopy,1990

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