Zhao, Y.; Wang, P.; Xu, Y.; Zeng, X.; Xu, X.
A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations. Foods 2022, 11, 1765.
https://doi.org/10.3390/foods11121765
AMA Style
Zhao Y, Wang P, Xu Y, Zeng X, Xu X.
A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations. Foods. 2022; 11(12):1765.
https://doi.org/10.3390/foods11121765
Chicago/Turabian Style
Zhao, Yanjie, Peng Wang, Yujuan Xu, Xianming Zeng, and Xinglian Xu.
2022. "A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations" Foods 11, no. 12: 1765.
https://doi.org/10.3390/foods11121765
APA Style
Zhao, Y., Wang, P., Xu, Y., Zeng, X., & Xu, X.
(2022). A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations. Foods, 11(12), 1765.
https://doi.org/10.3390/foods11121765