Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Published 2019 View Full Article

Authors

Keywords

Pea protein isolate, Transglutaminase, Viscoelasticity, Cohesiveness

Journal

FOOD HYDROCOLLOIDS

Volume 99, Issue -, Pages 105375

Publisher

Elsevier BV

Online

2019-09-07

DOI

10.1016/j.foodhyd.2019.105375

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