The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels
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Citations
Cites
Physicochemical and textural properties of heat-induced pea protein isolate gels
Shand, P. J., Ya, H., Pietrasik, Z., & Wanasundara, P. K. J. P. D. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.060 · Cited by 443
Cited by
Composition, physicochemical properties of pea protein and its application in functional foods
Lu, Z. X., He, J. F., Zhang, Y. C., & Bing, D. J. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1651248 · Cited by 529
Ge, J., Sun, C., Corke, H., Gul, K., Gan, R., & Fang, Y. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12573 · Cited by 318
Mession, J.-L., Chihi, M. L., Sok, N., & Saurel, R. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.11.025 · Cited by 240
Mession, J.-L., Sok, N., Assifaoui, A., & Saurel, R. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf303739n · Cited by 233
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein
Tanger, C., Müller, M., Andlinger, D., & Kulozik, U. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106903 · Cited by 194
Metadata
- Authors
- Sun, X. D., & Arntfield, S. D.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2012-08
- Volume
- 28
- Issue
- 2
- Pages
- 325-332
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2075454960
- Cited by
- 279
- References
- 1
- FWCI
- 9.42
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels. https://app.cochat.ai/papers/10.1016/j.foodhyd.2011.12.014
- The paper
- Sun, X. D., & Arntfield, S. D. (2012). Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2011.12.014
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
