Cite
Double emulsion (W/O/W) gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: insights on formulation and stability properties.
MLA
Xing, Yuhang, et al. “Double Emulsion (W/O/W) Gel Stabilised by Polyglycerol Polyricinoleate and Calcium Caseinate as Mangiferin Carrier: Insights on Formulation and Stability Properties.” International Journal of Food Science & Technology, vol. 57, no. 8, Aug. 2022, pp. 5268–79. EBSCOhost, https://doi.org/10.1111/ijfs.15856.
APA
Xing, Y., Li, R., Xue, L., Chen, M., Lu, X., Duan, Z., Zhou, W., & Li, J. (2022). Double emulsion (W/O/W) gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: insights on formulation and stability properties. International Journal of Food Science & Technology, 57(8), 5268–5279. https://doi.org/10.1111/ijfs.15856
Chicago
Xing, Yuhang, Ruyi Li, Lu Xue, Mianhong Chen, Xuli Lu, Zhihao Duan, Wei Zhou, and Jihua Li. 2022. “Double Emulsion (W/O/W) Gel Stabilised by Polyglycerol Polyricinoleate and Calcium Caseinate as Mangiferin Carrier: Insights on Formulation and Stability Properties.” International Journal of Food Science & Technology 57 (8): 5268–79. doi:10.1111/ijfs.15856.