2022peer-reviewed39 citations
Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues
Oguz Kaan Ozturk, Andres M. Salgado, David R. Holding, Osvaldo H. Campanella, Bruce R. Hamaker
Food Hydrocolloids
Concepts
ViscoelasticityCalcium hydroxidePea proteinPlant proteinMaterials scienceChemical engineeringChemistry