Zhang, Y.; Zang, J.; Liu, S.; Yan, B.; Tang, D.; Chen, J.; Li, D.; Peng, D.; Liu, Z.; Yin, Z.
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture. Foods 2025, 14, 296.
https://doi.org/10.3390/foods14020296
AMA Style
Zhang Y, Zang J, Liu S, Yan B, Tang D, Chen J, Li D, Peng D, Liu Z, Yin Z.
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture. Foods. 2025; 14(2):296.
https://doi.org/10.3390/foods14020296
Chicago/Turabian Style
Zhang, Yuanyuan, Jianwei Zang, Shutong Liu, Bingxu Yan, Daobang Tang, Jiguang Chen, Dongwen Li, Dayong Peng, Zebo Liu, and Zhongping Yin.
2025. "Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture" Foods 14, no. 2: 296.
https://doi.org/10.3390/foods14020296
APA Style
Zhang, Y., Zang, J., Liu, S., Yan, B., Tang, D., Chen, J., Li, D., Peng, D., Liu, Z., & Yin, Z.
(2025). Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture. Foods, 14(2), 296.
https://doi.org/10.3390/foods14020296
