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Effect of processing methods on chickpea protein structure, functionality, and subsequent yogurt fermentation characteristics: the influence of protein denaturation degree

Xiyue Tang; Yufei Hua; Xiangzhen Kong; Caimeng Zhang; Xingfei Li
Food Hydrocolloids · Vol. 181 · pp. 113030 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-12-01
Publication Year2026
Volume181
Pages113030
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.113030
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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