Xiong, T.; Sun, H.; Niu, Z.; Xu, W.; Li, Z.; He, Y.; Luo, D.; Xi, W.; Wei, J.; Zhang, C.
Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective. Foods 2022, 11, 3757.
https://doi.org/10.3390/foods11233757
AMA Style
Xiong T, Sun H, Niu Z, Xu W, Li Z, He Y, Luo D, Xi W, Wei J, Zhang C.
Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective. Foods. 2022; 11(23):3757.
https://doi.org/10.3390/foods11233757
Chicago/Turabian Style
Xiong, Tianzhen, Haomin Sun, Ziyi Niu, Wei Xu, Zhifan Li, Yawen He, Denglin Luo, Wenjie Xi, Jingjing Wei, and Chunlan Zhang.
2022. "Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective" Foods 11, no. 23: 3757.
https://doi.org/10.3390/foods11233757
APA Style
Xiong, T., Sun, H., Niu, Z., Xu, W., Li, Z., He, Y., Luo, D., Xi, W., Wei, J., & Zhang, C.
(2022). Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective. Foods, 11(23), 3757.
https://doi.org/10.3390/foods11233757
