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February 6, 2021European Food Research and TechnologyOpen Access

Impact of microfluidization on colloidal properties of insoluble pea protein fractions

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Authors

PMPascal MollHSHanna SalminenUniversity of HohenheimCSChristophe SchmittNestlé (Switzerland)

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Moll et al. (2021) studied this question.

synapsesocial.com/papers/6ab387ae69147485cb23bfddhttps://doi.org/10.1007/s00217-020-03629-2
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