2024peer-reviewed25 citations
Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions
Jinglei Zhang, Huajian Xu, Huixia Liu, Wenqi Wang, Mingming Zheng, Yingnan Liu +4 more
Food Chemistry
Concepts
LeguminCrystallinityChemical engineeringChemistryPea proteinVicilinvan der Waals forceHydrogen bond