Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study

Publication date: Available online 23 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sitian Zhang, Weijuan Huang, Ehsan Feizollahi, M.S. Roopesh, Lingyun Chen

Source: Innovative Food Science and Emerging Technologies - November 23, 2020 Category: Food Science Source Type: research