Formation of insoluble complexes upon calcium addition to total pea globulins or isolated 7S and 11S fractions: Impact of pH and intrinsic phytic acid content
Formation of insoluble complexes upon calcium addition to total pea globulins or isolated 7S and 11S fractions: Impact of pH and intrinsic phytic acid content
Tiffany Amat, Juliana V.C. Silva, Rémi Saurel, Johann Buczkowski et al.
Citations
3 citations
Journal
Food Hydrocolloids
Topics
Phytase and its Applications
Field-Weighted Citation Impact (FWCI)
5.25
article
Formation of insoluble complexes upon calcium addition to total pea globulins or isolated 7S and 11S fractions: Impact of pH and intrinsic phytic acid content
Tiffany Amat, Juliana V.C. Silva, Rémi Saurel, Johann Buczkowski, Ali Assifaoui, Christophe Schmitt
article en
3 citations
Abstract
No abstract available for this paper.
Publication Tag
Food HydrocolloidsVol. 168
Institutions
Procédés Alimentaires et Microbiologiques (FR), Nestlé (Switzerland) (CH)