Work

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

Year: 2018

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2018.04.044

Authors: Ting Xiong, Wenfei Xiong, Mengting Ge, Junhao Xia, Bin Li, Yijie Chen

Institution: Huazhong Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Fundamental Research Funds for the Central Universities

Awards: G223726481, G2969727923, G5185858692

OpenAlex ID: W2801545192

FWCI: 19.02

Cites: 48

Cited by: 441

Related to: 10