Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism

MLA

Qiongling Chen, et al. “Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism.” Foods, vol. 13, no. 21, Oct. 2024, p. 3413. EBSCOhost, https://doi.org/10.3390/foods13213413.

APA

Qiongling Chen, Jiewen Guan, Zhengli Wang, Yu Wang, Xiaowen Wang, & Zhenjia Chen. (2024). Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism. Foods, 13(21), 3413. https://doi.org/10.3390/foods13213413

Chicago

Qiongling Chen, Jiewen Guan, Zhengli Wang, Yu Wang, Xiaowen Wang, and Zhenjia Chen. 2024. “Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism.” Foods 13 (21): 3413. doi:10.3390/foods13213413.