Work

Recent progress in the utilization of pea protein as an emulsifier for food applications

Year: 2019

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2019.02.007

Authors: Travis G. Burger, Yue Zhang

Institutions: University of Nebraska–Lincoln, Conagra Brands (United States)

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

OpenAlex ID: W2914047343

FWCI: 22.86

Cites: 56

Cited by: 404

Related to: 10