Cai, R.; Yang, Z.; Li, Z.; Wang, P.; Han, M.; Xu, X.
Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel. Foods 2022, 11, 629.
https://doi.org/10.3390/foods11050629
AMA Style
Cai R, Yang Z, Li Z, Wang P, Han M, Xu X.
Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel. Foods. 2022; 11(5):629.
https://doi.org/10.3390/foods11050629
Chicago/Turabian Style
Cai, Ruying, Zongyun Yang, Zhen Li, Peng Wang, Minyi Han, and Xinglian Xu.
2022. "Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel" Foods 11, no. 5: 629.
https://doi.org/10.3390/foods11050629
APA Style
Cai, R., Yang, Z., Li, Z., Wang, P., Han, M., & Xu, X.
(2022). Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel. Foods, 11(5), 629.
https://doi.org/10.3390/foods11050629