Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties

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

23 Citations (Scopus)

Original language	English
Journal	Food and Bioproducts Processing
DOIs	https://doi.org/10.1016/j.fbp.2023.03.011
Publication status	Published - 2023

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@article{31689abe0a3c4a3d9e71b09c23e61e61,

title = "Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties",

author = "W. Kim and Y. Wang and Q. Ye and Y. Yao and C. Selomulya",

year = "2023",

doi = "10.1016/j.fbp.2023.03.011",

language = "English",

journal = "Food and Bioproducts Processing",

issn = "0960-3085",

publisher = "Elsevier",

}

TY - JOUR

T1 - Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties

AU - Kim, W.

AU - Wang, Y.

AU - Ye, Q.

AU - Yao, Y.

AU - Selomulya, C.

PY - 2023

Y1 - 2023

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-85152893344&partnerID=MN8TOARS

U2 - 10.1016/j.fbp.2023.03.011

DO - 10.1016/j.fbp.2023.03.011

M3 - Article

SN - 0960-3085

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

ER -