He, M.; Wu, C.; Li, L.; Zheng, L.; Tian, T.; Jiang, L.; Li, Y.; Teng, F.
Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate. Foods 2021, 10, 2.
https://doi.org/10.3390/foods10010002
AMA Style
He M, Wu C, Li L, Zheng L, Tian T, Jiang L, Li Y, Teng F.
Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate. Foods. 2021; 10(1):2.
https://doi.org/10.3390/foods10010002
Chicago/Turabian Style
He, Mingyu, Changling Wu, Lijia Li, Li Zheng, Tian Tian, Lianzhou Jiang, Yang Li, and Fei Teng.
2021. "Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate" Foods 10, no. 1: 2.
https://doi.org/10.3390/foods10010002
APA Style
He, M., Wu, C., Li, L., Zheng, L., Tian, T., Jiang, L., Li, Y., & Teng, F.
(2021). Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate. Foods, 10(1), 2.
https://doi.org/10.3390/foods10010002