Effect of high-pressure homogenization on the foaming properties of cowpea (Vigna unguiculata L. Walp.) protein isolate.
- DOI
- 10.1016/j.foodres.2026.119823
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119823,
title = {Effect of high-pressure homogenization on the foaming properties of cowpea (Vigna unguiculata L. Walp.) protein isolate.},
author = {Vieira DAF and Santos PCS and Paulo LAO and Leonel GVF and da Silva VM and Pires ACDS and Minim LA and Vidigal MCTR},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119823},
url = {https://doi.org/10.1016/j.foodres.2026.119823}
}RIS
TY - JOUR TI - Effect of high-pressure homogenization on the foaming properties of cowpea (Vigna unguiculata L. Walp.) protein isolate. AU - Vieira DAF AU - Santos PCS AU - Paulo LAO AU - Leonel GVF AU - da Silva VM AU - Pires ACDS AU - Minim LA AU - Vidigal MCTR PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119823 UR - https://doi.org/10.1016/j.foodres.2026.119823 ER -
APA
DAF, V., PCS, S., LAO, P., GVF, L., VM, D. S., ACDS, P., LA, M., & MCTR, V. (2026). Effect of high-pressure homogenization on the foaming properties of cowpea (Vigna unguiculata L. Walp.) protein isolate.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119823
Source records
- pubmed · retrieved 2026-09-26T21:07:59.625Z