Tang, S.; Yang, X.; Wang, C.; Wang, C.
Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations. Molecules 2025, 30, 1674.
https://doi.org/10.3390/molecules30081674
AMA Style
Tang S, Yang X, Wang C, Wang C.
Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations. Molecules. 2025; 30(8):1674.
https://doi.org/10.3390/molecules30081674
Chicago/Turabian Style
Tang, Shiyao, Xiyuan Yang, Chang Wang, and Changyuan Wang.
2025. "Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations" Molecules 30, no. 8: 1674.
https://doi.org/10.3390/molecules30081674
APA Style
Tang, S., Yang, X., Wang, C., & Wang, C.
(2025). Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations. Molecules, 30(8), 1674.
https://doi.org/10.3390/molecules30081674