D’Alessio, G., F. Flamminii, M. Faieta, P. Pittia, and C.D. Di Mattia. “Pea Protein Isolates: Emulsification Properties As Affected by Preliminary Pretreatments”. Italian Journal of Food Science 34, no. 4 (December 2, 2022): 25–32. Accessed April 15, 2026. https://mail.itjfs.com/index.php/ijfs/article/view/2259.