Wang, L.; Wang, P.; Li, Y.; Liu, S.; Wu, L.; Zhang, W.; Chen, C.
A Novel Strategy to Enhance the pH Stability of Zein Particles through Octenyl Succinic Anhydride-Modified Starch: The Role of Preparation pH. Foods 2024, 13, 303.
https://doi.org/10.3390/foods13020303
AMA Style
Wang L, Wang P, Li Y, Liu S, Wu L, Zhang W, Chen C.
A Novel Strategy to Enhance the pH Stability of Zein Particles through Octenyl Succinic Anhydride-Modified Starch: The Role of Preparation pH. Foods. 2024; 13(2):303.
https://doi.org/10.3390/foods13020303
Chicago/Turabian Style
Wang, Linlin, Pengjie Wang, Yi Li, Siyuan Liu, Lida Wu, Weibo Zhang, and Chong Chen.
2024. "A Novel Strategy to Enhance the pH Stability of Zein Particles through Octenyl Succinic Anhydride-Modified Starch: The Role of Preparation pH" Foods 13, no. 2: 303.
https://doi.org/10.3390/foods13020303
APA Style
Wang, L., Wang, P., Li, Y., Liu, S., Wu, L., Zhang, W., & Chen, C.
(2024). A Novel Strategy to Enhance the pH Stability of Zein Particles through Octenyl Succinic Anhydride-Modified Starch: The Role of Preparation pH. Foods, 13(2), 303.
https://doi.org/10.3390/foods13020303
