Patil, U.; Gulzar, S.; Ma, L.; Zhang, B.; Benjakul, S.
Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods. Foods 2023, 12, 1556.
https://doi.org/10.3390/foods12071556
AMA Style
Patil U, Gulzar S, Ma L, Zhang B, Benjakul S.
Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods. Foods. 2023; 12(7):1556.
https://doi.org/10.3390/foods12071556
Chicago/Turabian Style
Patil, Umesh, Saqib Gulzar, Lukai Ma, Bin Zhang, and Soottawat Benjakul.
2023. "Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods" Foods 12, no. 7: 1556.
https://doi.org/10.3390/foods12071556
APA Style
Patil, U., Gulzar, S., Ma, L., Zhang, B., & Benjakul, S.
(2023). Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods. Foods, 12(7), 1556.
https://doi.org/10.3390/foods12071556