A novel approach to structure plant-based yogurts using high pressure processing
10.3390/foods9081126
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2021
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sg-nus-scholar.10635-1976042024-11-09T08:40:54Z A novel approach to structure plant-based yogurts using high pressure processing Sim, S.Y.J. Hua, X.Y. Henry, C.J. BIOCHEMISTRY Emulsion gels High pressure processing Hydrogels Plant proteins Plant-based yogurts 10.3390/foods9081126 Foods 9 8 9081126 2021-08-18T03:34:32Z 2021-08-18T03:34:32Z 2020 Article Sim, S.Y.J., Hua, X.Y., Henry, C.J. (2020). A novel approach to structure plant-based yogurts using high pressure processing. Foods 9 (8) : 9081126. ScholarBank@NUS Repository. https://doi.org/10.3390/foods9081126 23048158 https://scholarbank.nus.edu.sg/handle/10635/197604 Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ MDPI AG Scopus OA2020 |
| institution |
National University of Singapore |
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NUS Library |
| continent |
Asia |
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Singapore Singapore |
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NUS Library |
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ScholarBank@NUS |
| topic |
Emulsion gels High pressure processing Hydrogels Plant proteins Plant-based yogurts |
| spellingShingle |
Emulsion gels High pressure processing Hydrogels Plant proteins Plant-based yogurts Sim, S.Y.J. Hua, X.Y. Henry, C.J. A novel approach to structure plant-based yogurts using high pressure processing |
| description |
10.3390/foods9081126 |
| author2 |
BIOCHEMISTRY |
| author_facet |
BIOCHEMISTRY Sim, S.Y.J. Hua, X.Y. Henry, C.J. |
| format |
Article |
| author |
Sim, S.Y.J. Hua, X.Y. Henry, C.J. |
| author_sort |
Sim, S.Y.J. |
| title |
A novel approach to structure plant-based yogurts using high pressure processing |
| title_short |
A novel approach to structure plant-based yogurts using high pressure processing |
| title_full |
A novel approach to structure plant-based yogurts using high pressure processing |
| title_fullStr |
A novel approach to structure plant-based yogurts using high pressure processing |
| title_full_unstemmed |
A novel approach to structure plant-based yogurts using high pressure processing |
| title_sort |
novel approach to structure plant-based yogurts using high pressure processing |
| publisher |
MDPI AG |
| publishDate |
2021 |
| url |
https://scholarbank.nus.edu.sg/handle/10635/197604 |
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1821228249493012480 |