Optimization of emulsion properties of chickpea protein and its application in food.

MLA

Xu, Wen, et al. “Optimization of Emulsion Properties of Chickpea Protein and Its Application in Food.” Journal of the American Oil Chemists’ Society (JAOCS), vol. 101, no. 10, Oct. 2024, pp. 971–80. EBSCOhost, https://doi.org/10.1002/aocs.12816.

APA

Xu, W., McClements, D. J., Xu, Z., Meng, M., Zou, Y., Chen, G., Jin, Z., & Chen, L. (2024). Optimization of emulsion properties of chickpea protein and its application in food. Journal of the American Oil Chemists’ Society (JAOCS), 101(10), 971–980. https://doi.org/10.1002/aocs.12816

Chicago

Xu, Wen, David Julian McClements, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, and Long Chen. 2024. “Optimization of Emulsion Properties of Chickpea Protein and Its Application in Food.” Journal of the American Oil Chemists’ Society (JAOCS) 101 (10): 971–80. doi:10.1002/aocs.12816.