Zhang, H.; Hua, S.; Liu, M.; Chuang, R.; Gao, X.; Li, H.; Xia, N.; Xiao, C.
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance. Foods 2025, 14, 198.
https://doi.org/10.3390/foods14020198
AMA Style
Zhang H, Hua S, Liu M, Chuang R, Gao X, Li H, Xia N, Xiao C.
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance. Foods. 2025; 14(2):198.
https://doi.org/10.3390/foods14020198
Chicago/Turabian Style
Zhang, Huajiang, Shihui Hua, Mengzhuo Liu, Rui Chuang, Xin Gao, Hanyu Li, Ning Xia, and Chaogeng Xiao.
2025. "Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance" Foods 14, no. 2: 198.
https://doi.org/10.3390/foods14020198
APA Style
Zhang, H., Hua, S., Liu, M., Chuang, R., Gao, X., Li, H., Xia, N., & Xiao, C.
(2025). Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance. Foods, 14(2), 198.
https://doi.org/10.3390/foods14020198
