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Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate — Europe PMC PMID:42794021

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/42794021
DOI: 10.3390/foods15183237
License (as archived): solo-consultazione
Archived: 2026-10-10T03:15:43.867Z
SHA-256 of the archived text: 1786a8da58dfc967cbfcf5def9ae488505b8f2840acb3d59a556279c21295c3e
Stable URL of this page: https://metraipolis.com/documento/dc_7ef232fb9946

How to cite

Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate — Europe PMC PMID:42794021 — Europe PMC (en), https://europepmc.org/article/MED/42794021 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_7ef232fb9946 (Metraipolis archive dc_7ef232fb9946, sha256 1786a8da58dfc967cbfcf5def9ae488505b8f2840acb3d59a556279c21295c3e)

BibTeX

@misc{dc7ef232fb9946,
  title = {Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate — Europe PMC PMID:42794021},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/42794021},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_7ef232fb9946; sha256 1786a8da58dfc967cbfcf5def9ae488505b8f2840acb3d59a556279c21295c3e},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/42794021. Agents can read the archived copy with the MCP tool read_document.