Hinderink, Emma B.A.
Schröder, Anja
Sagis, Leonard
Schroën, Karin
Berton-Carabin, Claire C.
Funding for this research was provided by:
NWO
This article is maintained by: Elsevier
Article Title: Physical and oxidative stability of food emulsions prepared with pea protein fractions
Journal Title: LWT
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.lwt.2021.111424
Content Type: article
Copyright: © 2021 The Authors. Published by Elsevier Ltd. All rights reserved.