Combining plant and dairy proteins in food colloid design-Reference-Cited by-同舟云学术

Combining plant and dairy proteins in food colloid design

Published:2021-12 Issue: Volume:56 Page:101507
ISSN:1359-0294
Container-title:Current Opinion in Colloid & Interface Science
language:en
Short-container-title:Current Opinion in Colloid & Interface Science

Author:

Hinderink Emma B.A.,Boire Adeline^ORCID,Renard Denis,Riaublanc Alain^ORCID,Sagis Leonard M.C.^ORCID,Schroën Karin^ORCID,Bouhallab Saïd,Famelart Marie-Hélène^ORCID,Gagnaire Valérie^ORCID,Guyomarc'h Fanny^ORCID,Berton-Carabin Claire C.^ORCID

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference76 articles.

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4. Soy whey: more than just wastewater from tofu and soy protein isolate industry;Chua;Trends Food Sci Technol,2019

5. Sustainable food-grade Pickering emulsions stabilized by plant-based particles;Sarkar;Curr Opin Colloid Interface Sci,2020

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