Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

Published 2012 View Full Article

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Title
Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 28, Issue 2, Pages 325-332
Publisher
Elsevier BV
Online
2012-01-10
DOI
10.1016/j.foodhyd.2011.12.014

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