Enhancing pea protein functionality via media milling and pH-shifting.

Li C, Dai T, Jiang D, Feng Y, Deng L, Li T, Wang Y, Liu C, Chen J

DOI: 10.1016/j.foodchem.2025.146580
Published: 2025 Dec 25
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2025.146580,
  title = {Enhancing pea protein functionality via media milling and pH-shifting.},
  author = {Li C and Dai T and Jiang D and Feng Y and Deng L and Li T and Wang Y and Liu C and Chen J},
  year = {2025},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2025.146580},
  url = {https://doi.org/10.1016/j.foodchem.2025.146580}
}

RIS

TY  - JOUR
TI  - Enhancing pea protein functionality via media milling and pH-shifting.
AU  - Li C
AU  - Dai T
AU  - Jiang D
AU  - Feng Y
AU  - Deng L
AU  - Li T
AU  - Wang Y
AU  - Liu C
AU  - Chen J
PY  - 2025
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2025.146580
UR  - https://doi.org/10.1016/j.foodchem.2025.146580
ER  -

APA

C, L., T, D., D, J., Y, F., L, D., T, L., Y, W., C, L., & J, C. (2025). Enhancing pea protein functionality via media milling and pH-shifting.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.146580

Source records

pubmed · retrieved 2026-09-26T13:56:29.203Z