pH‐Dependent Effect of Lecithin on Lupin‐Protein‐Based Egg Custard Mimics

Uma Jingxin Tay, Jun Wei Ng, Shiyi Zhang, Daryl Lee, Marco Vignuzzi, Chengxin He, Dingsong Lin, Paolo Alberto Lorenzini, Maria N. Antipina, Weibiao Zhou, Dejian Huang

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DOI: 10.1111/1750-3841.70479
Published: 2025-08
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.70479,
  title = {pH‐Dependent Effect of Lecithin on Lupin‐Protein‐Based Egg Custard Mimics},
  author = {Uma Jingxin Tay and Jun Wei Ng and Shiyi Zhang and Daryl Lee and Marco Vignuzzi and Chengxin He and Dingsong Lin and Paolo Alberto Lorenzini and Maria N. Antipina and Weibiao Zhou and Dejian Huang},
  year = {2025},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.70479},
  url = {https://doi.org/10.1111/1750-3841.70479}
}

RIS

TY  - JOUR
TI  - pH‐Dependent Effect of Lecithin on Lupin‐Protein‐Based Egg Custard Mimics
AU  - Uma Jingxin Tay
AU  - Jun Wei Ng
AU  - Shiyi Zhang
AU  - Daryl Lee
AU  - Marco Vignuzzi
AU  - Chengxin He
AU  - Dingsong Lin
AU  - Paolo Alberto Lorenzini
AU  - Maria N. Antipina
AU  - Weibiao Zhou
AU  - Dejian Huang
PY  - 2025
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.70479
UR  - https://doi.org/10.1111/1750-3841.70479
ER  -

APA

Tay, U. J., Ng, J. W., Zhang, S., Lee, D., Vignuzzi, M., He, C., Lin, D., Lorenzini, P. A., Antipina, M. N., Zhou, W., & Huang, D. (2025). pH‐Dependent Effect of Lecithin on Lupin‐Protein‐Based Egg Custard Mimics. Journal of Food Science. https://doi.org/10.1111/1750-3841.70479

Source records

crossref · retrieved 2026-09-27T08:10:55.425Z