Guo, Y.; Feng, S.; Li, Z.; Jiang, M.; Xiao, Z.; Chen, L.; Zhang, Y.
Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate. Foods 2022, 11, 3100.
https://doi.org/10.3390/foods11193100
AMA Style
Guo Y, Feng S, Li Z, Jiang M, Xiao Z, Chen L, Zhang Y.
Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate. Foods. 2022; 11(19):3100.
https://doi.org/10.3390/foods11193100
Chicago/Turabian Style
Guo, Yunsi, Sirui Feng, Zhangpeng Li, Minghao Jiang, Zile Xiao, Lichun Chen, and Yue Zhang.
2022. "Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate" Foods 11, no. 19: 3100.
https://doi.org/10.3390/foods11193100
APA Style
Guo, Y., Feng, S., Li, Z., Jiang, M., Xiao, Z., Chen, L., & Zhang, Y.
(2022). Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate. Foods, 11(19), 3100.
https://doi.org/10.3390/foods11193100