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Ng Pei Qi, Nor Hayati Ibrahim and Azlin Shafrina Hasim 2019. Effect of Pea Protein Isolate, Carboxymethyl Cellulose, Pectin and Their Interaction on Physicochemical and Oxidative Stability of Oil-in-Water Emulsions. Universiti Malaysia Terengganu Journal of Undergraduate Research. 1, 2 (Apr. 2019), 8–18. DOI:https://doi.org/10.46754/umtjur.v1i2.61.