Formation of self-assembled fibril aggregates of trypsin-controllably hydrolyzed soy protein and its regulation on stability of high internal phase Pickering emulsions.

MLA

Tan, Haitong, et al. “Formation of Self-Assembled Fibril Aggregates of Trypsin-Controllably Hydrolyzed Soy Protein and Its Regulation on Stability of High Internal Phase Pickering Emulsions.” Food Chemistry, vol. 462, Jan. 2025, p. 140996. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140996.

APA

Tan, H., Wu, X., Zhao, M., Li, H., & Wu, W. (2025). Formation of self-assembled fibril aggregates of trypsin-controllably hydrolyzed soy protein and its regulation on stability of high internal phase Pickering emulsions. Food Chemistry, 462, 140996. https://doi.org/10.1016/j.foodchem.2024.140996

Chicago

Tan, Haitong, Xiaojuan Wu, Mengmeng Zhao, Helin Li, and Wei Wu. 2025. “Formation of Self-Assembled Fibril Aggregates of Trypsin-Controllably Hydrolyzed Soy Protein and Its Regulation on Stability of High Internal Phase Pickering Emulsions.” Food Chemistry 462 (January): 140996. doi:10.1016/j.foodchem.2024.140996.