Sustainable emulsifiers from plant-based protein hydrolysates: A comprehensive review of food industry applications.

Padmapriya D, Shanthi C

DOI: 10.1177/10820132261471984
Published: 2026 Jul 27
Container: Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1177/10820132261471984,
  title = {Sustainable emulsifiers from plant-based protein hydrolysates: A comprehensive review of food industry applications.},
  author = {Padmapriya D and Shanthi C},
  year = {2026},
  journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
  doi = {10.1177/10820132261471984},
  url = {https://doi.org/10.1177/10820132261471984}
}

RIS

TY  - JOUR
TI  - Sustainable emulsifiers from plant-based protein hydrolysates: A comprehensive review of food industry applications.
AU  - Padmapriya D
AU  - Shanthi C
PY  - 2026
JO  - Food science and technology international = Ciencia y tecnologia de los alimentos internacional
DO  - 10.1177/10820132261471984
UR  - https://doi.org/10.1177/10820132261471984
ER  -

APA

D, P., & C, S. (2026). Sustainable emulsifiers from plant-based protein hydrolysates: A comprehensive review of food industry applications.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261471984

Source records

pubmed · retrieved 2026-09-27T12:02:52.626Z