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Structure formation and rheological properties of pea protein-based gels
by
Klost, M.
,
Drusch, S.
Published in
Food hydrocolloids
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Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties
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Klost, M.
,
Drusch, S.
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Food hydrocolloids
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Effect of protein aggregation on rheological properties of pea protein gels
by
Klost, M.
,
Brzeski, C.
,
Drusch, S.
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Food hydrocolloids
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Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions
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Drusch, S.
,
Klost, M.
,
Kieserling, H.
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Current opinion in colloid & interface science
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Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties
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Klost, M.
,
Giménez-Ribes, G.
,
Drusch, S.
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Food hydrocolloids
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Food Hydrocolloids
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Current Opinion In Colloid & Interface Science
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Chemistry
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Chemistry, Applied
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Life Sciences & Biomedicine
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Fermentation
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Pea Protein
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Acid Induced
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Chemistry, Physical
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Coalescence
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Creaming
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Emulsion
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Enzymatic Hydrolysis
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Hydrolysis
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Interfacial Properties
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Oat Fibre
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Oilseed Proteins
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Pea
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Backfile Package - Chemical Engineering (Legacy) [Ycc]
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