Effect of Pea Protein Isolate, Carboxymethyl Cellulose, Pectin and Their Interaction on Physicochemical and Oxidative Stability of Oil-in-Water Emulsions. UMT JUR [Internet]. 2019 Apr. 30 [cited 2026 Oct. 4];1(2):8-18. Available from: https://journal.umt.edu.my/umtjur/article/view/61