Wang, S.; Li, M.; Dong, G.; Shen, R.; Dong, J.; Li, Y.
Enhancement of Pea–Oat Composite Protein Gel Properties Through Ultrasound Treatment Affects Structural and Functional Characteristics. Foods 2025, 14, 3751.
https://doi.org/10.3390/foods14213751
AMA Style
Wang S, Li M, Dong G, Shen R, Dong J, Li Y.
Enhancement of Pea–Oat Composite Protein Gel Properties Through Ultrasound Treatment Affects Structural and Functional Characteristics. Foods. 2025; 14(21):3751.
https://doi.org/10.3390/foods14213751
Chicago/Turabian Style
Wang, Sai, Mengxiao Li, Guimei Dong, Ruiling Shen, Jilin Dong, and Yunlong Li.
2025. "Enhancement of Pea–Oat Composite Protein Gel Properties Through Ultrasound Treatment Affects Structural and Functional Characteristics" Foods 14, no. 21: 3751.
https://doi.org/10.3390/foods14213751
APA Style
Wang, S., Li, M., Dong, G., Shen, R., Dong, J., & Li, Y.
(2025). Enhancement of Pea–Oat Composite Protein Gel Properties Through Ultrasound Treatment Affects Structural and Functional Characteristics. Foods, 14(21), 3751.
https://doi.org/10.3390/foods14213751