Gao, T.; Wu, X.; Gao, Y.; Teng, F.; Li, Y.
Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics. Foods 2023, 12, 4361.
https://doi.org/10.3390/foods12234361
AMA Style
Gao T, Wu X, Gao Y, Teng F, Li Y.
Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics. Foods. 2023; 12(23):4361.
https://doi.org/10.3390/foods12234361
Chicago/Turabian Style
Gao, Tian, Xixi Wu, Yiting Gao, Fei Teng, and Yang Li.
2023. "Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics" Foods 12, no. 23: 4361.
https://doi.org/10.3390/foods12234361
APA Style
Gao, T., Wu, X., Gao, Y., Teng, F., & Li, Y.
(2023). Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics. Foods, 12(23), 4361.
https://doi.org/10.3390/foods12234361
