Hashemi, H.; Eskandari, M.H.; Khalesi, M.; Golmakani, M.-T.; Niakousari, M.; Hosseini, S.M.H.
Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate. Foods 2025, 14, 390.
https://doi.org/10.3390/foods14030390
AMA Style
Hashemi H, Eskandari MH, Khalesi M, Golmakani M-T, Niakousari M, Hosseini SMH.
Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate. Foods. 2025; 14(3):390.
https://doi.org/10.3390/foods14030390
Chicago/Turabian Style
Hashemi, Hadi, Mohammad Hadi Eskandari, Mohammadreza Khalesi, Mohammad-Taghi Golmakani, Mehrdad Niakousari, and Seyed Mohammad Hashem Hosseini.
2025. "Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate" Foods 14, no. 3: 390.
https://doi.org/10.3390/foods14030390
APA Style
Hashemi, H., Eskandari, M. H., Khalesi, M., Golmakani, M.-T., Niakousari, M., & Hosseini, S. M. H.
(2025). Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate. Foods, 14(3), 390.
https://doi.org/10.3390/foods14030390