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Effect of cation type on the formation, structure and functional properties of enzyme-crosslinked pea protein gels and emulsion gels.

Yan X, Yan S, Cao Y, Fu Y, Chen J, Dai T, McClements DJ, Li Q. Effect of cation type on the formation, structure and functional properties of enzyme-crosslinked pea protein gels and emulsion gels. Food Chem. 2025 Sep 15; 486:144642.

View in: PubMed