Dairy and plant proteins as natural food emulsifiers

Research output: Contribution to journal › Article › peer-review

286 Citations (Scopus)

Original language	English
Journal	Trends in Food Science and Technology
DOIs	https://doi.org/10.1016/j.tifs.2020.09.012
Publication status	Published - 2020

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

TY - JOUR

T1 - Dairy and plant proteins as natural food emulsifiers

AU - Kim, W.

AU - Wang, Yong

AU - Selomulya, C.

PY - 2020

Y1 - 2020

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-85091560818&partnerID=MN8TOARS

U2 - 10.1016/j.tifs.2020.09.012

DO - 10.1016/j.tifs.2020.09.012

M3 - Article

SN - 0924-2244

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

ER -