Effects of pH, kappa‐carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion‐gels

Overview of attention for article published in International Journal of Food Science & Technology, September 2024

Altmetric Badge

Mentioned by

So far, Altmetric has seen 1 peer review site that discusses this research output.

This paper has 1 review on Publons, an academic research evaluation site.

This page shows the most recent peer reviews that mention this research output.

Click here to find out how to access more activity.