Ovalbumin/carboxymethylcellulose colloids: Particle compactness and interfacial stability.

MLA

Niu, Fuge, et al. “Ovalbumin/Carboxymethylcellulose Colloids: Particle Compactness and Interfacial Stability.” Food Chemistry, vol. 372, Mar. 2022, p. 131223. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.131223.

APA

Niu, F., Du, Y., Zhang, Q., Zhang, B., Hu, D., Ma, S., Gu, F., & Pan, W. (2022). Ovalbumin/carboxymethylcellulose colloids: Particle compactness and interfacial stability. Food Chemistry, 372, 131223. https://doi.org/10.1016/j.foodchem.2021.131223

Chicago

Niu, Fuge, Yixuan Du, Qiuping Zhang, Bin Zhang, Demei Hu, Shuang Ma, Feina Gu, and Weichun Pan. 2022. “Ovalbumin/Carboxymethylcellulose Colloids: Particle Compactness and Interfacial Stability.” Food Chemistry 372 (March): 131223. doi:10.1016/j.foodchem.2021.131223.