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Journal: Foods, 2025
Volume: 14
Number: 2887
2887
Article: Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles
Authors: by Raiane Rodrigues da Silva, Luis Henrique de Paula Souza, Lucas Silva de Sousa, Laura Destro Rodrigues, Gustavo Schäfer Nogueira, Luis Gustavo Lima Nascimento and Antônio Fernandes Carvalho
Link: https://www.mdpi.com/2304-8158/14/16/2887

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