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Isothermal heating of native pea protein: impact of temperature on aggregation and gelation

Masijn, Quinten, Dekeukelaere, Lien, De Brabander, Sam, Mukherjee, Ankita, Li, Yadong, Fraeye, Ilse·2026·Food Hydrocolloids

DOI 10.1016/j.foodhyd.2025.112143

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See all 4

Authors: Masijn, Q., Dekeukelaere, L., De Brabander, S., Mukherjee, A., Li, Y., & Fraeye, I.
ORCID: Masijn, Quinten
Mukherjee, Ankita
Fraeye, Ilse
Venue: Food Hydrocolloids
Publisher: Elsevier BV
Published: 2026-03
Volume: 172
Pages: 112143
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2025.112143
Cited by: 4
References: 87
Language: en
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
doi.org/10.15223/policy-017 (stm-asf)
doi.org/10.15223/policy-037 (stm-asf)
doi.org/10.15223/policy-012 (stm-asf)
doi.org/10.15223/policy-029 (stm-asf)
doi.org/10.15223/policy-004 (stm-asf)
Funders: Flanders Innovation & Entrepreneurship
KU Leuven
Research Foundation Flanders (1S29922N)

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Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.

Isothermal heating of native pea protein: impact of temperature on aggregation and gelation

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