Plant proteins for functional food gels: sources, extraction technologies, sustainable gelation approaches, and applications in food systems
- DOI
- 10.1016/j.foodres.2026.119898
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119898,
title = {Plant proteins for functional food gels: sources, extraction technologies, sustainable gelation approaches, and applications in food systems},
author = {U. Gnana Moorthy Eswaran and Rakesh Kumar Gupta and Rubeka Idrishi and Madhumitha Muthrajan and Devanampriyan Rajan and Sairagul Giridharaprasad and Sitesh Kumar and Sunil Pipliya and Santhosh Ravichandran and Prem Prakash Srivastav},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119898},
url = {https://doi.org/10.1016/j.foodres.2026.119898}
}RIS
TY - JOUR TI - Plant proteins for functional food gels: sources, extraction technologies, sustainable gelation approaches, and applications in food systems AU - U. Gnana Moorthy Eswaran AU - Rakesh Kumar Gupta AU - Rubeka Idrishi AU - Madhumitha Muthrajan AU - Devanampriyan Rajan AU - Sairagul Giridharaprasad AU - Sitesh Kumar AU - Sunil Pipliya AU - Santhosh Ravichandran AU - Prem Prakash Srivastav PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119898 UR - https://doi.org/10.1016/j.foodres.2026.119898 ER -
APA
Eswaran, U. G. M., Gupta, R. K., Idrishi, R., Muthrajan, M., Rajan, D., Giridharaprasad, S., Kumar, S., Pipliya, S., Ravichandran, S., & Srivastav, P. P. (2026). Plant proteins for functional food gels: sources, extraction technologies, sustainable gelation approaches, and applications in food systems. Food Research International. https://doi.org/10.1016/j.foodres.2026.119898
Source records
- crossref · retrieved 2026-09-27T06:22:38.898Z