Chai, L.; Shi, W.; Tan, Y.; Che, X.; Lu, J.; Bai, B.; Zhang, C.
Effect of pH-Shifted Compound Heating Treatment on the Structure and Properties of Walnut Protein Isolate. Foods 2025, 14, 1754.
https://doi.org/10.3390/foods14101754
AMA Style
Chai L, Shi W, Tan Y, Che X, Lu J, Bai B, Zhang C.
Effect of pH-Shifted Compound Heating Treatment on the Structure and Properties of Walnut Protein Isolate. Foods. 2025; 14(10):1754.
https://doi.org/10.3390/foods14101754
Chicago/Turabian Style
Chai, Liwen, Wei Shi, Yunxia Tan, Xudong Che, Jiankang Lu, Bingyao Bai, and Chunlan Zhang.
2025. "Effect of pH-Shifted Compound Heating Treatment on the Structure and Properties of Walnut Protein Isolate" Foods 14, no. 10: 1754.
https://doi.org/10.3390/foods14101754
APA Style
Chai, L., Shi, W., Tan, Y., Che, X., Lu, J., Bai, B., & Zhang, C.
(2025). Effect of pH-Shifted Compound Heating Treatment on the Structure and Properties of Walnut Protein Isolate. Foods, 14(10), 1754.
https://doi.org/10.3390/foods14101754