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David Julian McClements
Sustainable Food Proteins
Proteins in Food Systems
Abstract There is growing interest in the design and fabrication of next‐generation plant‐based (NG‐PB) foods that have physicochemical and functional properties that simulate those of traditional...
Jiang Yi, Xiaoting Chen, Zhen Wen +1
Food Chemistry
Proteins in Food Systems
The influences of laccase-catalyzed crosslinking on the structural, emulsifying and gelling properties of pea protein with chlorogenic acid were intensively probed. Molecular weight analysis...