Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect

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Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate - ScienceDirect

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Food proteins: Solubility & thermal stability improvement techniques - ScienceDirect

Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect

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Concentrated pea protein – apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness - ScienceDirect

Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect