Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological propertiesWenbo Ren, Lı́lia Ahrné, Wenjie Xia et al.|Food Hydrocolloids|2023Cited by 65
Soft Ca2+-induced pea protein gels through mild heating: Controlling elasticity and fracturing behaviorWenbo Ren, Deniz Z. Gunes, Lı́lia Ahrné|Food Hydrocolloids|2024Cited by 10
Calcium-induced pea protein gels: Effect of structure on in-vitro protein digestibility and calcium bioaccessibilityWenbo Ren, Lı́lia Ahrné, S.H.E. Verkempinck et al.|Food Hydrocolloids|2025Cited by 4
Design and characterization of calcium-pea protein fluid gelsWenbo Ren, Lı́lia Ahrné, Gabriele D’Oria et al.|Food Hydrocolloids|2025Cited by 2