Thermal Behavior of Pea and Egg White Protein Mixtures

Jian Kuang, Pascaline Hamon, Valérie Lechevalier, Rémi Saurel

Open source

DOI: 10.3390/foods12132528
Published: 2023-06-29
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods12132528,
  title = {Thermal Behavior of Pea and Egg White Protein Mixtures},
  author = {Jian Kuang and Pascaline Hamon and Valérie Lechevalier and Rémi Saurel},
  year = {2023},
  journal = {Foods},
  doi = {10.3390/foods12132528},
  url = {https://doi.org/10.3390/foods12132528}
}

RIS

TY  - JOUR
TI  - Thermal Behavior of Pea and Egg White Protein Mixtures
AU  - Jian Kuang
AU  - Pascaline Hamon
AU  - Valérie Lechevalier
AU  - Rémi Saurel
PY  - 2023
JO  - Foods
DO  - 10.3390/foods12132528
UR  - https://doi.org/10.3390/foods12132528
ER  -

APA

Kuang, J., Hamon, P., Lechevalier, V., & Saurel, R. (2023). Thermal Behavior of Pea and Egg White Protein Mixtures. Foods. https://doi.org/10.3390/foods12132528

Source records

crossref · retrieved 2026-09-26T07:12:54.219Z