Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums.

MLA

Yu, Jie, et al. “Improving Freeze-Thaw Stability and 3D Printing Performance of Soy Protein Isolate Emulsion Gel Inks by Guar & Xanthan Gums.” Food Hydrocolloids, vol. 136, Mar. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2022.108293.

APA

Yu, J., Li, D., Wang, L., & Wang, Y. (2023). Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums. Food Hydrocolloids, 136, N.PAG. https://doi.org/10.1016/j.foodhyd.2022.108293

Chicago

Yu, Jie, Dong Li, Li-jun Wang, and Yong Wang. 2023. “Improving Freeze-Thaw Stability and 3D Printing Performance of Soy Protein Isolate Emulsion Gel Inks by Guar & Xanthan Gums.” Food Hydrocolloids 136 (March): N.PAG. doi:10.1016/j.foodhyd.2022.108293.