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Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels
Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels
2021
Qiaozhen Liu
Zhuowa Li
Xiaoxue Pan
Yangyong Dai
Hanxue Hou
Wentao Wang
Xiuzhen Ding
Hui Zhang
Xiangyang Li
Haizhou Dong
Keywords:
Grinding
Rheology
Pea protein
Chemistry
Chemical engineering
Correction
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