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), pp. 8–18. doi: 10.46754/umtjur.v1i2.61.