Le Thanh-Blicharz, J.; Lewandowicz, J.; Szwengiel, A.; Prochaska, K.; Baranowska, H.M.; Lewandowicz, G.
Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics. Molecules 2024, 29, 5626.
https://doi.org/10.3390/molecules29235626
AMA Style
Le Thanh-Blicharz J, Lewandowicz J, Szwengiel A, Prochaska K, Baranowska HM, Lewandowicz G.
Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics. Molecules. 2024; 29(23):5626.
https://doi.org/10.3390/molecules29235626
Chicago/Turabian Style
Le Thanh-Blicharz, Joanna, Jacek Lewandowicz, Artur Szwengiel, Krystyna Prochaska, Hanna Maria Baranowska, and Grażyna Lewandowicz.
2024. "Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics" Molecules 29, no. 23: 5626.
https://doi.org/10.3390/molecules29235626
APA Style
Le Thanh-Blicharz, J., Lewandowicz, J., Szwengiel, A., Prochaska, K., Baranowska, H. M., & Lewandowicz, G.
(2024). Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics. Molecules, 29(23), 5626.
https://doi.org/10.3390/molecules29235626
