Enhancing the stability of oil-in-water emulsions by synergistic interplay between binary protein particles and starch nanocrystals.

MLA

Wang, Tao, et al. “Enhancing the Stability of Oil-in-Water Emulsions by Synergistic Interplay between Binary Protein Particles and Starch Nanocrystals.” Food Hydrocolloids, vol. 124, Mar. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2021.107164.

APA

Wang, T., Zhang, W., Wang, T., Zhang, H., Feng, W., & Wang, R. (2022). Enhancing the stability of oil-in-water emulsions by synergistic interplay between binary protein particles and starch nanocrystals. Food Hydrocolloids, 124, N.PAG. https://doi.org/10.1016/j.foodhyd.2021.107164

Chicago

Wang, Tao, Wenyan Zhang, Tingting Wang, Hao Zhang, Wei Feng, and Ren Wang. 2022. “Enhancing the Stability of Oil-in-Water Emulsions by Synergistic Interplay between Binary Protein Particles and Starch Nanocrystals.” Food Hydrocolloids 124 (March): N.PAG. doi:10.1016/j.foodhyd.2021.107164.