Article Versions Notes

Su Y, Zhang W, Liu R, Chang C, Li J, Xiong W, Yang Y, Gu L. Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum. Foods. 2023; 12(9):1884. https://doi.org/10.3390/foods12091884

Su, Yujie, Wanqiu Zhang, Ruidan Liu, Cuihua Chang, Junhua Li, Wen Xiong, Yanjun Yang, and Luping Gu. 2023. "Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum" Foods 12, no. 9: 1884. https://doi.org/10.3390/foods12091884

Su, Y., Zhang, W., Liu, R., Chang, C., Li, J., Xiong, W., Yang, Y., & Gu, L. (2023). Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum. Foods, 12(9), 1884. https://doi.org/10.3390/foods12091884