Choe, Y., Cho, S., Choi, H. W., & Hahn, J. (2026). Complementary interactions of emulsification and gelation in aggregated pea protein–soybean oil emulsion gels: insights for developing plant-based cream cheese analogs. Food Science and Biotechnology, 35(2), 369-378. https://doi.org/10.1007/s10068-025-02022-7

CHOE, Yaeji, CHO, Sua, CHOI, Hyun Woo und HAHN, Jungwoo, 2026. Complementary interactions of emulsification and gelation in aggregated pea protein–soybean oil emulsion gels: insights for developing plant-based cream cheese analogs. Food Science and Biotechnology. 1 Januar 2026. Vol. 35, no. 2, p. 369-378. DOI 10.1007/s10068-025-02022-7.

Choe, Y., S. Cho, H. W. Choi, und J. Hahn. „Complementary Interactions of Emulsification and Gelation in Aggregated Pea protein–soybean Oil Emulsion Gels: Insights for Developing Plant-Based Cream Cheese Analogs“. Food Science and Biotechnology, Bd. 35, Nr. 2, Januar 2026, S. 369-78, https://doi.org/10.1007/s10068-025-02022-7.

Choe, Yaeji/Cho, Sua/Choi, Hyun Woo/Hahn, Jungwoo: Complementary interactions of emulsification and gelation in aggregated pea protein–soybean oil emulsion gels: insights for developing plant-based cream cheese analogs, Food Science and Biotechnology 2026, 369-378.

Choe, Y., Cho, S., Choi, H.W. und Hahn, J. (2026), „Complementary interactions of emulsification and gelation in aggregated pea protein–soybean oil emulsion gels: insights for developing plant-based cream cheese analogs“, Food Science and Biotechnology, Vol. 35 No. 2, S. 369-378.