Si, H.; Zhang, D.; Xie, F.; Wu, S.; Chen, B.; Wang, X.; Sun, D.; Lin, Z.; Qiao, Y.; Zhang, Y.
Rheological Properties and Emulsion Stability of Peach Gum Polysaccharides with Different Molecular Weights. Foods 2025, 14, 3341.
https://doi.org/10.3390/foods14193341
AMA Style
Si H, Zhang D, Xie F, Wu S, Chen B, Wang X, Sun D, Lin Z, Qiao Y, Zhang Y.
Rheological Properties and Emulsion Stability of Peach Gum Polysaccharides with Different Molecular Weights. Foods. 2025; 14(19):3341.
https://doi.org/10.3390/foods14193341
Chicago/Turabian Style
Si, Haoyu, Dongmei Zhang, Fan Xie, Songheng Wu, Bingjie Chen, Xiao Wang, Dapeng Sun, Zhan Lin, Yongjin Qiao, and Yi Zhang.
2025. "Rheological Properties and Emulsion Stability of Peach Gum Polysaccharides with Different Molecular Weights" Foods 14, no. 19: 3341.
https://doi.org/10.3390/foods14193341
APA Style
Si, H., Zhang, D., Xie, F., Wu, S., Chen, B., Wang, X., Sun, D., Lin, Z., Qiao, Y., & Zhang, Y.
(2025). Rheological Properties and Emulsion Stability of Peach Gum Polysaccharides with Different Molecular Weights. Foods, 14(19), 3341.
https://doi.org/10.3390/foods14193341
