Complex coacervation of pea protein isolate and alginate polysaccharides
By K. J. Klemmer, L. Waldner, A. Stone, N. Low, M. Nickerson. 2012
158 citations recorded by the source corpus.
Subfields: Food Science
View Paper: https://www.semanticscholar.org/paper/871ac8261d13fc15a80a93aca163fb16f384f1a8
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In Food Science
Citations in the corpus
- Functional properties of protein isolates from different pea cultivars (2015, result): “9 mV, which were comparable to other reported values for pea protein isolates (1,7,26,31-34).”