Cite
Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics.
MLA
Zhang, Yudan, et al. “Mechanism of Ultrasound-Induced Soybean/Egg White Composite Gelation: Gel Properties, Morphological Structure and Co-Aggregation Kinetics.” International Journal of Biological Macromolecules, vol. 266, no. Pt 2, May 2024, p. 131267. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2024.131267.
APA
Zhang, Y., Liu, J., Yan, Z., Zhang, R., Du, Z., Shang, X., Zhang, T., & Liu, X. (2024). Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics. International Journal of Biological Macromolecules, 266(Pt 2), 131267. https://doi.org/10.1016/j.ijbiomac.2024.131267
Chicago
Zhang, Yudan, Jingbo Liu, Zhaohui Yan, Renzhao Zhang, Zhiyang Du, Xiaomin Shang, Ting Zhang, and Xuanting Liu. 2024. “Mechanism of Ultrasound-Induced Soybean/Egg White Composite Gelation: Gel Properties, Morphological Structure and Co-Aggregation Kinetics.” International Journal of Biological Macromolecules 266 (Pt 2): 131267. doi:10.1016/j.ijbiomac.2024.131267.