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Cited by 374

The DOI matches its Crossref record; 5 of the 5 references it cites were found in a registry or an index.

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

Liang, Han-Ni, Tang, Chuan-He·2013·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2013.04.005
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Citations

Cites

Research works printed but not linked: 41

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Cited by

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Metadata

Authors
Liang, H.-N., & Tang, C.-H.
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2013-12
Volume
33
Issue
2
Pages
309-319
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2013.04.005
OpenAlex
W1996282589
Cited by
374
References
5
FWCI
10.86
Type
journal article
Language
en
Open access
closed

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