首页|Changes in the structure and emulsification properties of pea protein isolate during grinding (vol 133, 110066, 2020)

Changes in the structure and emulsification properties of pea protein isolate during grinding (vol 133, 110066, 2020)

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  • NSTL
  • Elsevier

Liu, Qiaozhen、Dai, Yangyong、Hou, Hanxue、Wang, Wentao、Ding, Xiuzhen、Zhang, Hui、Li, Xiangyang、Dong, Haizhou

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Shandong Agr Univ, Coll Food Sci & Engn, Tai An 271018, Shandong, Peoples R China

2021

10.1016/j.lwt.2021.111946

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.149
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