Strong and Elastic Pea Protein Hydrogels Formed through pH-shifting Method

Publication date: Available online 26 February 2021Source: Food HydrocolloidsAuthor(s): Peineng Zhu, Weijuan Huang, Xiaojia Guo, Lingyun Chen

Source: Food Hydrocolloids - February 28, 2021 Category: Food Science Source Type: research