Work

Effects of heat treatment on the emulsifying properties of pea proteins

Year: 2015

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2015.06.025

Authors: Weiwei Peng, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yuexi Yang, Yufei Hua

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

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, Jiangnan University

Awards: G1938216616, G4510579959

OpenAlex ID: W2185062232

FWCI: 9.596

Cites: 40

Cited by: 416

Related to: 10