The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

By Salma Ben-Harb, M. Panouillé, D. Huc-Mathis, G. Moulin, A. Saint-Eve, F. Irlinger, P. Bonnarme, C. Michon, I. Souchon. 2017

153 citations recorded by the source corpus.