doi.org/10.1016/j.foodchem.2021.129271

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

..., Youling L. Xiong
80
Food Chemistry9.80
Volume: 350, Pages: 129271 - 129271
Published: Feb 9, 2021
Paper Fields
Paper Details
Title
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
DOI
doi.org/10.1016/j.foodchem.2021.129271
Published Date
Feb 9, 2021
Journal
Food Chemistry
Volume
350
Pages
129271 - 129271
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