Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient

Athira Mohanan, Yan Ran Tang, Michael T. Nickerson, Supratim Ghosh

Open source

DOI: 10.1039/c9ra07614j
Published: 2020
Container: RSC Advances
Publisher: Royal Society of Chemistry (RSC)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1039/c9ra07614j,
  title = {Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient},
  author = {Athira Mohanan and Yan Ran Tang and Michael T. Nickerson and Supratim Ghosh},
  year = {2020},
  journal = {RSC Advances},
  doi = {10.1039/c9ra07614j},
  url = {https://doi.org/10.1039/c9ra07614j}
}

RIS

TY  - JOUR
TI  - Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient
AU  - Athira Mohanan
AU  - Yan Ran Tang
AU  - Michael T. Nickerson
AU  - Supratim Ghosh
PY  - 2020
JO  - RSC Advances
DO  - 10.1039/c9ra07614j
UR  - https://doi.org/10.1039/c9ra07614j
ER  -

APA

Mohanan, A., Tang, Y. R., Nickerson, M. T., & Ghosh, S. (2020). Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient. RSC Advances. https://doi.org/10.1039/c9ra07614j

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crossref · retrieved 2026-09-26T21:45:06.148Z