Author/Creator: Burger, Travis G. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Burger, Travis G.

1. Recent progress in the utilization of pea protein as an emulsifier for food applications. (April 2019)

Authors:: Burger, Travis G.; Zhang, Yue
Journal:: Trends in food science & technology
Issue:: Volume 86(2019)
Page Start:: 25
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. The effects of high‐pressure homogenization, drying pH and propylene glycol on the emulsifying properties of pea protein powder. (10th June 2022)

Authors:: Burger, Travis G.; Mayfield, Caleb; Baumert, Joseph L.; Zhang, Yue
Journal:: International journal of food science & technology
Issue:: Volume 57:Number 8(2022)
Page Start:: 5419
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. The impact of spray drying conditions on the physicochemical and emulsification properties of pea protein isolate. (January 2022)

Authors:: Burger, Travis G.; Singh, Indarpal; Mayfield, Caleb; Baumert, Joseph L.; Zhang, Yue
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 153(2022)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗