Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas.
- DOI
- 10.1016/j.crfs.2025.101286
- Published
- 2026
- Container
- Current research in food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2025.101286,
title = {Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas.},
author = {Plazzotta S and Melchior S and Barozzi L and Saitta A and Nicoli MC and Manzocco L},
year = {2026},
journal = {Current research in food science},
doi = {10.1016/j.crfs.2025.101286},
url = {https://doi.org/10.1016/j.crfs.2025.101286}
}RIS
TY - JOUR TI - Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas. AU - Plazzotta S AU - Melchior S AU - Barozzi L AU - Saitta A AU - Nicoli MC AU - Manzocco L PY - 2026 JO - Current research in food science DO - 10.1016/j.crfs.2025.101286 UR - https://doi.org/10.1016/j.crfs.2025.101286 ER -
APA
S, P., S, M., L, B., A, S., MC, N., & L, M. (2026). Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas.. Current research in food science. https://doi.org/10.1016/j.crfs.2025.101286
Source records
- pubmed · retrieved 2026-09-26T05:44:56.595Z