Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels
Year: 2012
Type: article
Source: Food Hydrocolloids
Authors: Xiang Dong Sun, Susan D. Arntfield
Institution: University of Manitoba
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2075454960