Work

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

Year: 2013

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2013.04.005

Authors: Han-Ni Liang, Chuan-He Tang

Institutions: South China University of Technology, State Key Laboratory of Pulp and Paper Engineering

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Program for New Century Excellent Talents in University

OpenAlex ID: W1996282589

FWCI: 9.284

Cites: 50

Cited by: 391

Related to: 10