Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

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@article{0ba66bc544734a17bcd9a0c627e044f7,

title = "Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications",

author = "C.C.-Y. Yiu and S.W. Liang and K. Mukhtar and W. Kim and Y. Wang and C. Selomulya",

year = "2023",

doi = "10.3390/gels9050366",

language = "English",

journal = "Gels",

issn = "2310-2861",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

}

TY - JOUR

T1 - Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

AU - Yiu, C.C.-Y.

AU - Liang, S.W.

AU - Mukhtar, K.

AU - Kim, W.

AU - Wang, Y.

AU - Selomulya, C.

PY - 2023

Y1 - 2023

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-85160245915&partnerID=MN8TOARS

U2 - 10.3390/gels9050366

DO - 10.3390/gels9050366

M3 - Article

SN - 2310-2861

JO - Gels

JF - Gels

ER -