Silva, R.R.d.; Souza, L.H.d.P.; Sousa, L.S.d.; Rodrigues, L.D.; Nogueira, G.S.; Nascimento, L.G.L.; Carvalho, A.F.
Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles. Foods 2025, 14, 2887.
https://doi.org/10.3390/foods14162887
AMA Style
Silva RRd, Souza LHdP, Sousa LSd, Rodrigues LD, Nogueira GS, Nascimento LGL, Carvalho AF.
Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles. Foods. 2025; 14(16):2887.
https://doi.org/10.3390/foods14162887
Chicago/Turabian Style
Silva, Raiane Rodrigues da, Luis Henrique de Paula Souza, Lucas Silva de Sousa, Laura Destro Rodrigues, Gustavo Schäfer Nogueira, Luis Gustavo Lima Nascimento, and Antônio Fernandes Carvalho.
2025. "Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles" Foods 14, no. 16: 2887.
https://doi.org/10.3390/foods14162887
APA Style
Silva, R. R. d., Souza, L. H. d. P., Sousa, L. S. d., Rodrigues, L. D., Nogueira, G. S., Nascimento, L. G. L., & Carvalho, A. F.
(2025). Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles. Foods, 14(16), 2887.
https://doi.org/10.3390/foods14162887
