Song, Y.; Shen, X.; Zhou, G.; Xu, X.; Cao, Y.; Li, W.; Hu, Y.; Zhao, J.; Wu, D.; Huang, Z.;
et al. Fabrication and Mechanism of Pickering Emulsions Stability over a Broad pH Range Using Tartary Buckwheat Protein–Sodium Alginate Composite Particles. Foods 2025, 14, 3429.
https://doi.org/10.3390/foods14193429
AMA Style
Song Y, Shen X, Zhou G, Xu X, Cao Y, Li W, Hu Y, Zhao J, Wu D, Huang Z,
et al. Fabrication and Mechanism of Pickering Emulsions Stability over a Broad pH Range Using Tartary Buckwheat Protein–Sodium Alginate Composite Particles. Foods. 2025; 14(19):3429.
https://doi.org/10.3390/foods14193429
Chicago/Turabian Style
Song, Yu, Xueli Shen, Gangyue Zhou, Xia Xu, Yanan Cao, Wei Li, Yichen Hu, Jianglin Zhao, Dingtao Wu, Zunxi Huang,
and et al. 2025. "Fabrication and Mechanism of Pickering Emulsions Stability over a Broad pH Range Using Tartary Buckwheat Protein–Sodium Alginate Composite Particles" Foods 14, no. 19: 3429.
https://doi.org/10.3390/foods14193429
APA Style
Song, Y., Shen, X., Zhou, G., Xu, X., Cao, Y., Li, W., Hu, Y., Zhao, J., Wu, D., Huang, Z., & Zou, L.
(2025). Fabrication and Mechanism of Pickering Emulsions Stability over a Broad pH Range Using Tartary Buckwheat Protein–Sodium Alginate Composite Particles. Foods, 14(19), 3429.
https://doi.org/10.3390/foods14193429
