1. Formulation of pea protein for increased satiety and improved foaming properties. Issue 8 (14th January 2016) Authors: Saldanha do Carmo, C.; Nunes, A. N.; Silva, I.; Maia, C.; Poejo, J.; Ferreira-Dias, S.; Nogueira, I.; Bronze, R.; Duarte, C. M. M. Journal: RSC advances Issue: Volume 6:Issue 8(2016) Page Start: 6048 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗