Zhang, Q.;                     Shi, Y.;                     Tu, Z.;                     Hu, Y.;                     He, C.    
        Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior. Foods 2022, 11, 3923.
    https://doi.org/10.3390/foods11233923
    AMA Style
    
                                Zhang Q,                                 Shi Y,                                 Tu Z,                                 Hu Y,                                 He C.        
                Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior. Foods. 2022; 11(23):3923.
        https://doi.org/10.3390/foods11233923
    
    Chicago/Turabian Style
    
                                Zhang, Qun,                                 Yan Shi,                                 Zongcai Tu,                                 Yueming Hu,                                 and Chengyan He.        
                2022. "Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior" Foods 11, no. 23: 3923.
        https://doi.org/10.3390/foods11233923
    
    APA Style
    
                                Zhang, Q.,                                 Shi, Y.,                                 Tu, Z.,                                 Hu, Y.,                                 & He, C.        
        
        (2022). Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior. Foods, 11(23), 3923.
        https://doi.org/10.3390/foods11233923