Work

Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch

Year: 2023

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2023.138233

Authors: Yihui Wang, Yueyue Yang, Liangyun Xu, Chao Qiu, Aiquan Jiao, Zhengyu Jin

Institutions: Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4389955389

FWCI: 5.755

Cites: 40

Cited by: 45

Related to: 10