Work

Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication

Year: 2024

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.139179

Authors: Surangna Jain, Qixin Zhong

Institution: University of Tennessee at Knoxville

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funder: National Institute of Food and Agriculture

OpenAlex ID: W4393960782

FWCI: 3.853

Cites: 37

Cited by: 18

Related to: 10