Quantitative structure-property relationships of thermoset pea protein gels with ethanol, shear, and sub-zero temperature pretreatments

Autor:	Harrison Helmick, Christabel Hartanto, Sarah Ettestad, Andrea Liceaga, Arun K. Bhunia, Jozef L. Kokini
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 135:108066
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2022.108066
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::207df9eb4847219e60b8c42b377b3063 https://doi.org/10.1016/j.foodhyd.2022.108066 Zobrazit plný text záznamu Full Text from ScienceDirect