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PH ‐shifting induced structural and functional properties of chickpea protein micronized Pickering emulsion gels for mayonnaise‐like product fabrication

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Chong‐hao Bi, Ze‐yuan Wu, Ao‐xue Qie, Yi Liu
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2025
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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