Moniharapon, N.; Zhu, M.; Daborn, L.; Dhital, S.
High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein–Starch Systems. Gels 2026, 12, 89.
https://doi.org/10.3390/gels12010089
AMA Style
Moniharapon N, Zhu M, Daborn L, Dhital S.
High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein–Starch Systems. Gels. 2026; 12(1):89.
https://doi.org/10.3390/gels12010089
Chicago/Turabian Style
Moniharapon, Niorie, Minqian Zhu, Lucinda Daborn, and Sushil Dhital.
2026. "High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein–Starch Systems" Gels 12, no. 1: 89.
https://doi.org/10.3390/gels12010089
APA Style
Moniharapon, N., Zhu, M., Daborn, L., & Dhital, S.
(2026). High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein–Starch Systems. Gels, 12(1), 89.
https://doi.org/10.3390/gels12010089