Treffer: Complementary interactions of emulsification and gelation in aggregated pea protein–soybean oil emulsion gels: insights for developing plant-based cream cheese analogs
Title:
Complementary interactions of emulsification and gelation in aggregated pea protein–soybean oil emulsion gels: insights for developing plant-based cream cheese analogs
Authors:
Choe, YaejiAff1, Cho, SuaAff1, Choi, Hyun WooAff2, IDs10068025020227_cor1, Hahn, JungwooAff1, IDs10068025020227_cor2
Source:
Food Science and Biotechnology. 35(2):369-378
Database:
Springer Nature Journals