Guo, F.; Mao, Y.; Chen, Y.; Wu, S.; He, Z.; Wang, B.; Chen, H.; Wu, S.; Zheng, Z.
Medium Internal Phase Emulsions Stabilized by Soy Protein Isolates: Protein Solubility Effect and Stabilization Mechanism. Foods 2025, 14, 2028.
https://doi.org/10.3390/foods14122028
AMA Style
Guo F, Mao Y, Chen Y, Wu S, He Z, Wang B, Chen H, Wu S, Zheng Z.
Medium Internal Phase Emulsions Stabilized by Soy Protein Isolates: Protein Solubility Effect and Stabilization Mechanism. Foods. 2025; 14(12):2028.
https://doi.org/10.3390/foods14122028
Chicago/Turabian Style
Guo, Fengxian, Yiming Mao, Yujie Chen, Shiying Wu, Zhiyong He, Baobei Wang, Hongbin Chen, Shunhong Wu, and Zongping Zheng.
2025. "Medium Internal Phase Emulsions Stabilized by Soy Protein Isolates: Protein Solubility Effect and Stabilization Mechanism" Foods 14, no. 12: 2028.
https://doi.org/10.3390/foods14122028
APA Style
Guo, F., Mao, Y., Chen, Y., Wu, S., He, Z., Wang, B., Chen, H., Wu, S., & Zheng, Z.
(2025). Medium Internal Phase Emulsions Stabilized by Soy Protein Isolates: Protein Solubility Effect and Stabilization Mechanism. Foods, 14(12), 2028.
https://doi.org/10.3390/foods14122028
