Genipin as a natural cross-linker strengthens pea protein gel: a mechanistic study

Food Hydrocolloids 2026

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Authors: Enning Zhou, Kwan You, Lai Wei, Sunandita Ghosh, Ján Ilavský, Da Chen
DOI: 10.1016/j.foodhyd.2025.112417
Cited by: 8
References: 69

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Protein Hydrolysis and Bioactive Peptides

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
174
Pages
112417–112417
Publication date
2 January 2026
Language
EN