Jiao, Z.; Feng, Z.; Zhao, S.; Wang, Y.; Feng, M.; Chen, Q.; Kong, B.; Liu, H.
Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein. Foods 2025, 14, 853.
https://doi.org/10.3390/foods14050853
AMA Style
Jiao Z, Feng Z, Zhao S, Wang Y, Feng M, Chen Q, Kong B, Liu H.
Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein. Foods. 2025; 14(5):853.
https://doi.org/10.3390/foods14050853
Chicago/Turabian Style
Jiao, Zhuoran, Zhiqiang Feng, Siqi Zhao, Yuwei Wang, Miao Feng, Qian Chen, Baohua Kong, and Haotian Liu.
2025. "Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein" Foods 14, no. 5: 853.
https://doi.org/10.3390/foods14050853
APA Style
Jiao, Z., Feng, Z., Zhao, S., Wang, Y., Feng, M., Chen, Q., Kong, B., & Liu, H.
(2025). Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein. Foods, 14(5), 853.
https://doi.org/10.3390/foods14050853