Author:
Funke Matthias,Boom Remko,Weiss Jochen
Reference38 articles.
1. The next protein transition;Aiking;Trends in Food Science & Technology,2018
2. Formation, structure, and functionality of interfacial layers in food emulsions;Berton-Carabin;Annual review of food science and technology,2018
3. Pulse proteins: Processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010
4. Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction;Can Karaca;Food Research International,2011
5. Pea soluble polysaccharides obtained from two enzyme-assisted extraction methods and their application as acidified milk drinks stabilizers;Cheng;Food Research International,2018
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献