Sort by
Keyphrases
Aggregate State
50%
Pea Globulins
50%
Structure Formation
50%
Protein Components
50%
Pea Protein
50%
Protein Aggregation
50%
Protein Aggregates
50%
Acid-induced Gelation
50%
Structure Development
33%
Extraction Methods
33%
Functional Properties
33%
Induced Structure
16%
Vicilin
16%
Microscopic Particles
16%
Mesh-like Structure
16%
Legumin
16%
Aggregate Structure
16%
Ion Exchange Chromatography
16%
Rheological Method
16%
Design Process
16%
Microscopic Techniques
16%
Purification Process
16%
Plant-based Foods
16%
Similarity Structure
16%
Heat-induced
16%
Property Variation
16%
Protein-protein Interaction
16%
Purified Fractions
16%
Macroscopic Scale
16%
Protein Extraction
16%
Protein Concentrate
16%
Underlining
16%
Spectroscopic Techniques
16%
Milk Protein Concentrate
15%
INIS
proteins
100%
globulins
50%
peas
50%
heating
50%
concentration
50%
single cell protein
50%
milk
50%
comparative evaluations
50%
gelation
50%
gels
21%
acidification
10%
aggregation
10%
extraction
10%
