Teng, Y.; Ou, M.; Wu, J.; Jiang, T.; Zheng, K.; Guo, Y.; Pan, D.; Zhang, T.; Wu, Z.
Emulsifying Properties of Oat Protein/Casein Complex Prepared Using Atmospheric Cold Plasma with pH Shifting. Foods 2025, 14, 2702.
https://doi.org/10.3390/foods14152702
AMA Style
Teng Y, Ou M, Wu J, Jiang T, Zheng K, Guo Y, Pan D, Zhang T, Wu Z.
Emulsifying Properties of Oat Protein/Casein Complex Prepared Using Atmospheric Cold Plasma with pH Shifting. Foods. 2025; 14(15):2702.
https://doi.org/10.3390/foods14152702
Chicago/Turabian Style
Teng, Yang, Mingjuan Ou, Jihuan Wu, Ting Jiang, Kaige Zheng, Yuxing Guo, Daodong Pan, Tao Zhang, and Zhen Wu.
2025. "Emulsifying Properties of Oat Protein/Casein Complex Prepared Using Atmospheric Cold Plasma with pH Shifting" Foods 14, no. 15: 2702.
https://doi.org/10.3390/foods14152702
APA Style
Teng, Y., Ou, M., Wu, J., Jiang, T., Zheng, K., Guo, Y., Pan, D., Zhang, T., & Wu, Z.
(2025). Emulsifying Properties of Oat Protein/Casein Complex Prepared Using Atmospheric Cold Plasma with pH Shifting. Foods, 14(15), 2702.
https://doi.org/10.3390/foods14152702