Effect of type of fatty acid attached to sucrose ester on the stability of water-in-oil Pickering emulsion.

MLA

Wang, Mengzhu, et al. “Effect of Type of Fatty Acid Attached to Sucrose Ester on the Stability of Water-in-Oil Pickering Emulsion.” Journal of Food Engineering, vol. 374, Aug. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2024.112036.

APA

Wang, M., Zhou, Y., Fan, L., & Li, J. (2024). Effect of type of fatty acid attached to sucrose ester on the stability of water-in-oil Pickering emulsion. Journal of Food Engineering, 374, N.PAG. https://doi.org/10.1016/j.jfoodeng.2024.112036

Chicago

Wang, Mengzhu, Yulin Zhou, Liuping Fan, and Jinwei Li. 2024. “Effect of Type of Fatty Acid Attached to Sucrose Ester on the Stability of Water-in-Oil Pickering Emulsion.” Journal of Food Engineering 374 (August): N.PAG. doi:10.1016/j.jfoodeng.2024.112036.