Work

Effects of pH, kappa-carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion-gels

Year: 2024

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.17568

Authors: Evangelina R Cappa, Osvaldo E Sponton, Maria Laura Olivares, Liliana G Santiago, Adrián A Perez

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional del Litoral, Instituto de Desarrollo Tecnológico para la Industria Química

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4402748777

FWCI: 1.945

Cites: 38

Cited by: 10

Related to: 10