Effects of γ -polyglutamic acid on stability of pea protein in an acidic environment

LIANG Chen; CHEN Jianyang; XIE Xinhua; WU Xinjun; ZHANG Bobo; XU Chao; AI Zhilu

doi:10.13995/j.cnki.11-1802/ts.029197

LIANG Chen, CHEN Jianyang, XIE Xinhua, WU Xinjun, ZHANG Bobo, XU Chao, AI Zhilu

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 167-173.

PDF(2778 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 167-173. DOI: 10.13995/j.cnki.11-1802/ts.029197

Effects of γ -polyglutamic acid on stability of pea protein in an acidic environment

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(21): 167-173 https://doi.org/10.13995/j.cnki.11-1802/ts.029197

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2778 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-08-27	2021-10-15	2022-11-15
Issue Date
2022-12-02

Please choose a citation manager

Content to export