Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

Kornet, R.; Venema, P.; Nijsse, J.; van der Linden, E.; van der Goot, A. J.; Meinders, M. B. J.

doi:10.1016/j.foodhyd.2019.105332

Title: Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

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Authors:: Kornet, R.; Venema, P.; Nijsse, J.; van der Linden, E.; van der Goot, A. J.; Meinders, M. B. J.

Publication Date:: Thu Aug 01 00:00:00 EDT 2019

Sponsoring Org.:: USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research

OSTI Identifier:: 1560757

Resource Type:: Published Article

Journal Name:: Food Hydrocolloids

Additional Journal Information:: Journal Name: Food Hydrocolloids; Journal ID: ISSN 0268-005X

Publisher:: Elsevier

Country of Publication:: United Kingdom

Language:: English

Citation Formats


                    Kornet, R., Venema, P., Nijsse, J., van der Linden, E., van der Goot, A. J., and Meinders, M. B. J. Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions.  United Kingdom: N. p., 2019. 
Web.  doi:10.1016/j.foodhyd.2019.105332.

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                    Kornet, R., Venema, P., Nijsse, J., van der Linden, E., van der Goot, A. J., & Meinders, M. B. J. Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions.  United Kingdom.  https://doi.org/10.1016/j.foodhyd.2019.105332

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                    Kornet, R., Venema, P., Nijsse, J., van der Linden, E., van der Goot, A. J., and Meinders, M. B. J. Thu .  
"Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions".  United Kingdom.  https://doi.org/10.1016/j.foodhyd.2019.105332.

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@article{osti_1560757,

  title        = {Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions},

  author       = {Kornet, R. and Venema, P. and Nijsse, J. and van der Linden, E. and van der Goot, A. J. and Meinders, M. B. J.},

  abstractNote = {},

  doi          = {10.1016/j.foodhyd.2019.105332},

  journal      = {Food Hydrocolloids},

  number       = ,

  volume       = ,

  place        = {United Kingdom},

  year         = {Thu Aug 01 00:00:00 EDT 2019},

  month        = {Thu Aug 01 00:00:00 EDT 2019}

}

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