Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions.

MLA

Zhou, Lei, et al. “Effects of PH on the Emulsifying, Gelation and Curcumin Delivery Properties of Myofibrillar Protein and Carboxymethyl Cellulose Emulsions.” Food Bioscience, vol. 53, June 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.fbio.2023.102744.

APA

Zhou, L., Feng, F., & Zhang, W. (2023). Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions. Food Bioscience, 53, N.PAG. https://doi.org/10.1016/j.fbio.2023.102744

Chicago

Zhou, Lei, Fan Feng, and Wangang Zhang. 2023. “Effects of PH on the Emulsifying, Gelation and Curcumin Delivery Properties of Myofibrillar Protein and Carboxymethyl Cellulose Emulsions.” Food Bioscience 53 (June): N.PAG. doi:10.1016/j.fbio.2023.102744.