G. D’Alessio, F. Flamminii, M. Faieta, P. Pittia, and C. Di Mattia, “Pea protein isolates: emulsification properties as affected by preliminary pretreatments”, Ital. J. Food Sci., vol. 34, no. 4, pp. 25–32, Dec. 2022, doi: 10.15586/ijfs.v34i4.2259.