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	1.	Thermal denaturation of pea globulins (Pisum sativum L.)-molecular interactions leading to heat-induced protein aggregation. [electronic resource] by Mession, Jean-Luc Sok, Nicolas Assifaoui, Ali Saurel, Rémi Producer: 20131118 In: Journal of agricultural and food chemistry vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin. [electronic resource] by Chihi, Mohamed-Lazhar Mession, Jean-luc Sok, Nicolas Saurel, Rémi Producer: 20161213 In: Journal of agricultural and food chemistry vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Partition of volatile compounds in pea globulin-maltodextrin aqueous two-phase system. [electronic resource] by Nguyen, Thanh Dat Lafarge, Céline Murat, Chloé Mession, Jean-Luc Cayot, Nathalie Saurel, Rémi Producer: 20151112 In: Food chemistry vol. 164 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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