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Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins

Published Online: 2022-03-28

Published Print: 2022-09

Authors

Tan, Yunbing

Lee, Parker Walter

Martens, Tony Duncan

McClements, David Julian https://orcid.org/0000-0002-9016-1291
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Text and Data Mining valid from 2022-03-28

Version of Record valid from 2022-03-28
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Article History

Received: 16 January 2022

Accepted: 4 March 2022

First Online: 28 March 2022

Declarations

:

: The authors declare no conflict of interest.

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