The Effect of High‐Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates
Author:
Affiliation:
1. Univ. Bourgogne Franche‐ComtéAgroSup Dijon PAM UMR A 02.102 F‐21000 Dijon France
2. Centre de Recherche‐Développement de l'Intendance (DCI/MDN) Algiers 16000 Algeria
Funder
European Commission
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14734
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4. Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
5. Techno-functional properties of pea (Pisum sativum) protein isolates: A review
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