Li, T.; Wang, C.; Li, T.; Ma, L.; Sun, D.; Hou, J.; Jiang, Z.
Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid. Molecules 2018, 23, 2383.
https://doi.org/10.3390/molecules23092383
AMA Style
Li T, Wang C, Li T, Ma L, Sun D, Hou J, Jiang Z.
Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid. Molecules. 2018; 23(9):2383.
https://doi.org/10.3390/molecules23092383
Chicago/Turabian Style
Li, Tong, Chunyan Wang, Tianqi Li, Ling Ma, Dongxue Sun, Juncai Hou, and Zhanmei Jiang.
2018. "Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid" Molecules 23, no. 9: 2383.
https://doi.org/10.3390/molecules23092383
APA Style
Li, T., Wang, C., Li, T., Ma, L., Sun, D., Hou, J., & Jiang, Z.
(2018). Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid. Molecules, 23(9), 2383.
https://doi.org/10.3390/molecules23092383