Difference in astringency of the main pea protein fractions

Lesme, H., Kew, B., Bonnet, L. et al. (2 more authors) (2024) Difference in astringency of the main pea protein fractions. Food Hydrocolloids, 149. 109489. ISSN 0268-005X

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Item Type: Article
Authors/Creators:
Copyright, Publisher and Additional Information:

Crown Copyright © 2023 Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Keywords: Astringency; Saliva; Protein interactions; Plant protein; Friction
Dates:
  • Published: April 2024
  • Published (online): 9 November 2023
  • Accepted: 28 October 2023
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Funding Information:
Funder
Grant number
EU - European Union
757993
Depositing User: Symplectic Publications
Date Deposited: 23 Nov 2023 11:34
Last Modified: 23 Nov 2023 11:34
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodhyd.2023.109489
Open Archives Initiative ID (OAI ID):

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