HAL (France)
open access
The interaction between egg white and faba bean protein during the heat-induced gelling process and its effects on textural, rheological, and structural properties
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Impact of oil composition and dry matter content on the structure and texture of highly concentrated faba bean protein gels#326141
- Physically and chemically modified starches as texturisers of low-fat milk gels#1146521
- Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken#447011
- Effects of Faba Bean Fractions as Ingredients in Novel Food Products on Glycemia, Appetite and Metabolic Control#906961
- Coarse-Grained Modeling of Temperature-Dependent Liquid--Liquid Phase Separation of Intrinsically Disordered Proteins#388026
Record · ID 347603
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive