Cite
Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions.
MLA
Hussain Badar, Iftikhar, et al. “Ultrasonic Enhancement of Structural and Emulsifying Properties of Heat-Treated Soy Protein Isolate Nanoparticles to Fabricate Flaxseed-Derived Diglyceride-Based Pickering Emulsions.” Food Chemistry, vol. 442, June 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.138469.
APA
Hussain Badar, I., Wang, Z., Chen, Q., Liu, Q., Ma, J., Liu, H., & Kong, B. (2024). Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions. Food Chemistry, 442, N.PAG. https://doi.org/10.1016/j.foodchem.2024.138469
Chicago
Hussain Badar, Iftikhar, Ziyi Wang, Qian Chen, Qian Liu, Jing Ma, Haotian Liu, and Baohua Kong. 2024. “Ultrasonic Enhancement of Structural and Emulsifying Properties of Heat-Treated Soy Protein Isolate Nanoparticles to Fabricate Flaxseed-Derived Diglyceride-Based Pickering Emulsions.” Food Chemistry 442 (June): N.PAG. doi:10.1016/j.foodchem.2024.138469.