The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition
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Title
The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition
Authors
Keywords
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Journal
FOOD HYDROCOLLOIDS
Volume 133, Issue -, Pages 107913
Publisher
Elsevier BV
Online
2022-06-29
DOI
10.1016/j.foodhyd.2022.107913
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