The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Effects of heat treatment on the emulsifying properties of pea proteins
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Citations
Cites
Food protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
Barac, M., Cabrilo, S., Pesic, M., Stanojevic, S., Zilic, S., Macej, O., & Ristic, N. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11124973 · Cited by 368
Pea and lentil protein extraction and functionality
Swanson, B. G. (1990) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02539676 · Cited by 193
Characterization of Pea Vicilin. 1. Denoting Convicilin as the α-Subunit of the Pisum Vicilin Family
O'Kane, F. E., Happe, R. P., Vereijken, J. M., Gruppen, H., & van Boekel, M. A. J. S. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf035104i · Cited by 138
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
Gao, Z., Shen, P., Lan, Y., Cui, L., Ohm, J.-B., Chen, B., & Rao, J. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109045 · Cited by 374
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
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH
Cui, L., Bandillo, N., Wang, Y., Ohm, J.-B., Chen, B., & Rao, J. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106008 · Cited by 293
Chang, L., Lan, Y., Bandillo, N., Ohm, J.-B., Chen, B., & Rao, J. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107165 · Cited by 286
Metadata
- Authors
- Peng, W., Kong, X., Chen, Y., Zhang, C., Yang, Y., & Hua, Y.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2016-01
- Volume
- 52
- Pages
- 301-310
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2185062232
- Cited by
- 398
- References
- 4
- FWCI
- 12.54
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Effects of heat treatment on the emulsifying properties of pea proteins. https://app.cochat.ai/papers/10.1016/j.foodhyd.2015.06.025
- The paper
- Peng, W., Kong, X., Chen, Y., Zhang, C., Yang, Y., & Hua, Y. (2016). Effects of heat treatment on the emulsifying properties of pea proteins. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2015.06.025
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.
