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Gao Y, He W, Zhao Y, Yao Y, Chen S, Xu L, Wu N, Tu Y. The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions. Foods. 2024; 13(2):218. https://doi.org/10.3390/foods13020218

Gao, Yuanxue, Wen He, Yan Zhao, Yao Yao, Shuping Chen, Lilan Xu, Na Wu, and Yonggang Tu. 2024. "The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions" Foods 13, no. 2: 218. https://doi.org/10.3390/foods13020218

Gao, Y., He, W., Zhao, Y., Yao, Y., Chen, S., Xu, L., Wu, N., & Tu, Y. (2024). The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions. Foods, 13(2), 218. https://doi.org/10.3390/foods13020218