Acid-induced pea protein gels pretreated with media milling: Gelling properties and the formation mechanism
- DOI
- 10.1016/j.foodchem.2024.139110
- Published
- 2024-08
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2024.139110,
title = {Acid-induced pea protein gels pretreated with media milling: Gelling properties and the formation mechanism},
author = {Changhong Li and Taotao Dai and Deyu Jiang and Qin Geng and Lizhen Deng and Ti Li and Junzhen Zhong and Chengmei Liu and Jun Chen},
year = {2024},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2024.139110},
url = {https://doi.org/10.1016/j.foodchem.2024.139110}
}RIS
TY - JOUR TI - Acid-induced pea protein gels pretreated with media milling: Gelling properties and the formation mechanism AU - Changhong Li AU - Taotao Dai AU - Deyu Jiang AU - Qin Geng AU - Lizhen Deng AU - Ti Li AU - Junzhen Zhong AU - Chengmei Liu AU - Jun Chen PY - 2024 JO - Food Chemistry DO - 10.1016/j.foodchem.2024.139110 UR - https://doi.org/10.1016/j.foodchem.2024.139110 ER -
APA
Li, C., Dai, T., Jiang, D., Geng, Q., Deng, L., Li, T., Zhong, J., Liu, C., & Chen, J. (2024). Acid-induced pea protein gels pretreated with media milling: Gelling properties and the formation mechanism. Food Chemistry. https://doi.org/10.1016/j.foodchem.2024.139110
Source records
- crossref · retrieved 2026-09-26T11:09:09.990Z