Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein

Publication date: Available online 3 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xiaohong He, Jun Chen, Xuemei He, Zhi Feng, Changhong Li, Wei Liu, Taotao Dai, Chengmei Liu

Source: Innovative Food Science and Emerging Technologies - December 3, 2020 Category: Food Science Source Type: research