Zhao, D.; Zhou, Y.; Sun, L.; Tian, J.; Xiang, Q.; Li, K.
The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes. Foods 2023, 12, 3629.
https://doi.org/10.3390/foods12193629
AMA Style
Zhao D, Zhou Y, Sun L, Tian J, Xiang Q, Li K.
The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes. Foods. 2023; 12(19):3629.
https://doi.org/10.3390/foods12193629
Chicago/Turabian Style
Zhao, Dianbo, Yanfang Zhou, Lixue Sun, Jinfeng Tian, Qisen Xiang, and Ke Li.
2023. "The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes" Foods 12, no. 19: 3629.
https://doi.org/10.3390/foods12193629
APA Style
Zhao, D., Zhou, Y., Sun, L., Tian, J., Xiang, Q., & Li, K.
(2023). The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes. Foods, 12(19), 3629.
https://doi.org/10.3390/foods12193629
