D’ALESSIO, G.; FLAMMINII, F.; FAIETA, M.; PITTIA, P.; DI MATTIA, C.D. Pea protein isolates: emulsification properties as affected by preliminary pretreatments. Italian Journal of Food Science, Singapore, v. 34, n. 4, p. 25–32, 2022. DOI: 10.15586/ijfs.v34i4.2259. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2259. Acesso em: 15 apr. 2026.