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Editorial: Improving protein functionality using conventional and non-conventional methods

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dc.contributor.authorBaba, Waqas N.
dc.contributor.authorNazir, Akmal
dc.contributor.authorBanat, Fawzi
dc.contributor.authorStathopoulos, Constantinos
dc.contributor.authorCebi, Nur
dc.date.accessioned2026-06-27T15:07:28Z
dc.date.issued2024
dc.description.urihttps://doi.org/10.3389/frfst.2024.1426596
dc.identifier.doi10.3389/frfst.2024.1426596
dc.identifier.eissn2674-1121
dc.identifier.urihttps://hdl.handle.net/20.500.14981/68222
dc.identifier.volume4
dc.identifier.wos001553471000001
dc.language.isoeng
dc.publisherFRONTIERS MEDIA SA
dc.relation.ispartofFRONTIERS IN FOOD SCIENCE AND TECHNOLOGY
dc.rightsopenAccess
dc.subjectproteins
dc.subjectfunctionality
dc.subjectemulsions
dc.subjectprocessing
dc.subjectmodification
dc.subjectFood Science & Technology
dc.titleEditorial: Improving protein functionality using conventional and non-conventional methods
dc.typeEditorial Material
dspace.entity.typePublication
local.import.sourceWOS

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