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Effect of cation type on the formation, structure and functional properties of enzyme-crosslinked pea protein gels and emulsion gels

Xiaoxuan Yan; Shangdong Yan; Yi Cao; Yinxin Fu; Jun Chen; Taotao Dai; David Julian McClements; Qian Li
Food Chemistry · Vol. 486 · pp. 144642 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-09-01
Publication Year2025
Volume486
Pages144642
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144642
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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