Xu, C.; Liu, L.; Liu, J.; Ye, F.; Fang, C.; Lei, L.
Organic Acid-Induced Structural Modifications Improve Melt-Stretch Properties and Mouthfeel of Plant-Based Cheese Alternatives. Foods 2025, 14, 3724.
https://doi.org/10.3390/foods14213724
AMA Style
Xu C, Liu L, Liu J, Ye F, Fang C, Lei L.
Organic Acid-Induced Structural Modifications Improve Melt-Stretch Properties and Mouthfeel of Plant-Based Cheese Alternatives. Foods. 2025; 14(21):3724.
https://doi.org/10.3390/foods14213724
Chicago/Turabian Style
Xu, Can, Lijun Liu, Jia Liu, Fayin Ye, Cuilan Fang, and Lin Lei.
2025. "Organic Acid-Induced Structural Modifications Improve Melt-Stretch Properties and Mouthfeel of Plant-Based Cheese Alternatives" Foods 14, no. 21: 3724.
https://doi.org/10.3390/foods14213724
APA Style
Xu, C., Liu, L., Liu, J., Ye, F., Fang, C., & Lei, L.
(2025). Organic Acid-Induced Structural Modifications Improve Melt-Stretch Properties and Mouthfeel of Plant-Based Cheese Alternatives. Foods, 14(21), 3724.
https://doi.org/10.3390/foods14213724