| Authors: |
Akgonullu DZ; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K., Marr R; Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, U.K., Murray BS; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.; National Alternative Protein Innovation Centre (NAPIC), Leeds LS2 9JT, U.K., Connell SD; Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, U.K., Sadeghpour A; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K., Fang Y; PepsiCo, Valhalla, New York, NY 10595, United States., Linter B; PepsiCo International Ltd, Leicester LE4 1ET, U.K., Sarkar A; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.; National Alternative Protein Innovation Centre (NAPIC), Leeds LS2 9JT, U.K. |
