Trending new food materials and technologies

Leser, M.E., Murray, B.S. orcid.org/0000-0002-6493-1547, Salentinig, S. et al. (1 more author) (2026) Trending new food materials and technologies. Current Opinion in Colloid & Interface Science, 83. 102002. ISSN: 1359-0294

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Item Type: Article
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This is an author produced version of an article published in Current Opinion in Colloid & Interface Science, made available via the University of Leeds Research Outputs Policy under the terms of the Creative Commons Attribution License (CC-BY), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.
Dates:
  • Published (online): 27 February 2026
  • Published: 4 April 2026
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Date Deposited: 18 May 2026 10:46
Last Modified: 18 May 2026 10:46
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.cocis.2026.102002
Open Archives Initiative ID (OAI ID):

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