Zhang, F.; Shi, J.; Chen, Y.; Yue, Y.; Shi, W.; Xu, T.; Qu, M.
Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels. Foods 2025, 14, 2342.
https://doi.org/10.3390/foods14132342
AMA Style
Zhang F, Shi J, Chen Y, Yue Y, Shi W, Xu T, Qu M.
Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels. Foods. 2025; 14(13):2342.
https://doi.org/10.3390/foods14132342
Chicago/Turabian Style
Zhang, Fali, Jian Shi, Yanfei Chen, Yao Yue, Wenzheng Shi, Tanye Xu, and Min Qu.
2025. "Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels" Foods 14, no. 13: 2342.
https://doi.org/10.3390/foods14132342
APA Style
Zhang, F., Shi, J., Chen, Y., Yue, Y., Shi, W., Xu, T., & Qu, M.
(2025). Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels. Foods, 14(13), 2342.
https://doi.org/10.3390/foods14132342