Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances
- DOI
- 10.1016/j.tifs.2022.07.006
- Published
- 2022-09
- Container
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.tifs.2022.07.006,
title = {Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances},
author = {Kandi Sridhar and Saïd Bouhallab and Thomas Croguennec and Denis Renard and Valérie Lechevalier},
year = {2022},
journal = {Trends in Food Science \& Technology},
doi = {10.1016/j.tifs.2022.07.006},
url = {https://doi.org/10.1016/j.tifs.2022.07.006}
}RIS
TY - JOUR TI - Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances AU - Kandi Sridhar AU - Saïd Bouhallab AU - Thomas Croguennec AU - Denis Renard AU - Valérie Lechevalier PY - 2022 JO - Trends in Food Science & Technology DO - 10.1016/j.tifs.2022.07.006 UR - https://doi.org/10.1016/j.tifs.2022.07.006 ER -
APA
Sridhar, K., Bouhallab, S., Croguennec, T., Renard, D., & Lechevalier, V. (2022). Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2022.07.006
Source records
- crossref · retrieved 2026-11-09T06:18:14.599Z