Dadi, F.; Taha, A.; Sales Queiroz, L.; Nogueira Silva, N.F.; Altay, I.; Kominami, Y.; Marie, R.; Feyissa, A.H.; Sloth, J.J.; Petersen, H.O.;
et al. Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties. Foods 2025, 14, 1634.
https://doi.org/10.3390/foods14091634
AMA Style
Dadi F, Taha A, Sales Queiroz L, Nogueira Silva NF, Altay I, Kominami Y, Marie R, Feyissa AH, Sloth JJ, Petersen HO,
et al. Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties. Foods. 2025; 14(9):1634.
https://doi.org/10.3390/foods14091634
Chicago/Turabian Style
Dadi, Fatma, Ahmed Taha, Lucas Sales Queiroz, Naaman Francisco Nogueira Silva, Ipek Altay, Yuri Kominami, Rodolphe Marie, Aberham Hailu Feyissa, Jens J. Sloth, Heidi Olander Petersen,
and et al. 2025. "Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties" Foods 14, no. 9: 1634.
https://doi.org/10.3390/foods14091634
APA Style
Dadi, F., Taha, A., Sales Queiroz, L., Nogueira Silva, N. F., Altay, I., Kominami, Y., Marie, R., Feyissa, A. H., Sloth, J. J., Petersen, H. O., Grandi, M., Spigno, G., & Casanova, F.
(2025). Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties. Foods, 14(9), 1634.
https://doi.org/10.3390/foods14091634
