Research progress on improvement the emulsification property of pea protein

doi:10.13995/j.cnki.11-1802/ts.024730

XIA Xuanze, LI Yan, QIAN Haifeng, ZHANG Hui, QI Xiguang, WANG Li

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 279-284.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 279-284. DOI: 10.13995/j.cnki.11-1802/ts.024730

Research progress on improvement the emulsification property of pea protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 279-284 https://doi.org/10.13995/j.cnki.11-1802/ts.024730

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Received	Revised	Published
2020-06-19	2020-07-28	2021-01-25
Issue Date
2021-02-07

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