Litcius/Paper detail

Effect of protein aggregation on rheological properties of pea protein gels

Martina Klost, C. Brzeski, Stephan Drusch

2020Food Hydrocolloids121 citationsDOI

Topics & Concepts

RheologyPea proteinChemistryProtein aggregationChemical engineeringChromatographyFood scienceMaterials scienceBiochemistryComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis
Effect of protein aggregation on rheological properties of pea protein gels | Litcius