Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Physicochemical, structural, and functional characteristics of protein isolates from New Zealand-grown pea varieties

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: September 2026

Source: Food Hydrocolloids, Volume 178

Author(s): Manisha Bagiyal, Lovedeep Kaur, Hannah Lee, James David Morton, Adrian Russell, Jaspreet Singh

​Publication date: September 2026Source: Food Hydrocolloids, Volume 178Author(s): Manisha Bagiyal, Lovedeep Kaur, Hannah Lee, James David Morton, Adrian Russell, Jaspreet Singh Read More

Related posts:

Default ThumbnailStructural and functional modification of egg white protein with plasma-activated water Default ThumbnailModelling the release of vitamin B6 from bovine serum albumin-agarose composites: insights from diffusion and blending law approaches Default ThumbnailFreeze/thaw-triggered fixation of directionally frozen plant-based food matrices: Controlled release of gelling agents using double emulsions Default ThumbnailAlleviation of postharvest quality deterioration in mandarin fruit through enhancement of antioxidant defence using carrageenan–potassium sorbate graft Default ThumbnailAmino acid variability and protein quality of Indian and non-Indian linseed (Linum usitatissimum L.) germplasm as revealed through comprehensive amino acid profiling Default ThumbnailDevelopment of a yeast co-culture inoculum for improved red wine metabolome from Punjab MACS Purple variety of grapes
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    📢 Aviso importante: Esta biblioteca es un recurso independiente y de acceso abierto. No es propiedad del UT de Oriental y no cuenta con financiamiento de dicha entidad.