Synergistic effects of alkaline and heat treatments on structural and functional properties of mung bean protein isolate: improving physicochemical stability of plant-based emulsionsKanokrat Limpisophon, Pattariga Hirunrattana, Leonard M.C. Sagis et al.|International Journal of Food Science & Technology|2024Cited by 17
Author response for "Synergistic effects of alkaline and heat treatments on structural and functional properties of mung bean protein isolate: improving physicochemical stability of plant‐based emulsions"Kanokrat Limpisophon, Pattariga Hirunrattana, Xingfa Ma et al.|Unknown|2024Cited by 0