Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality

MLA

Shuping LIU, et al. “Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality.” Shipin Gongye Ke-Ji, vol. 45, no. 6, Mar. 2024, pp. 59–66. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2023050118.

APA

Shuping LIU, Xiuwen PENG, Jiamei ZHANG, & Peizhao LI. (2024). Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality. Shipin Gongye Ke-Ji, 45(6), 59–66. https://doi.org/10.13386/j.issn1002-0306.2023050118

Chicago

Shuping LIU, Xiuwen PENG, Jiamei ZHANG, and Peizhao LI. 2024. “Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality.” Shipin Gongye Ke-Ji 45 (6): 59–66. doi:10.13386/j.issn1002-0306.2023050118.