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

Authors

Institutions

Publication Details

Journal
Food Hydrocolloids
Published
2025-05-20
DOI
https://doi.org/10.1016/j.foodhyd.2025.111560
Citations
3
Primary Topic
Phytase and its Applications
Type
article
Field-Weighted Citation Impact
5.25
Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
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 et al.
3 citations
Food Hydrocolloids
Phytase and its Applications
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.
Food HydrocolloidsVol. 168
Procédés Alimentaires et Microbiologiques (FR), Nestlé (Switzerland) (CH)
Zero hunger
Openalex Percentile: Top 5%
Phytase and its Applications
5.25
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.