Guo, Z.; Li, W.; Xue, Y.; Bo, L.; Ren, J.; Song, C.
Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition. Foods 2025, 14, 1353.
https://doi.org/10.3390/foods14081353
AMA Style
Guo Z, Li W, Xue Y, Bo L, Ren J, Song C.
Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition. Foods. 2025; 14(8):1353.
https://doi.org/10.3390/foods14081353
Chicago/Turabian Style
Guo, Zhihao, Weiyu Li, Yuan Xue, Liying Bo, Jian Ren, and Chunli Song.
2025. "Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition" Foods 14, no. 8: 1353.
https://doi.org/10.3390/foods14081353
APA Style
Guo, Z., Li, W., Xue, Y., Bo, L., Ren, J., & Song, C.
(2025). Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition. Foods, 14(8), 1353.
https://doi.org/10.3390/foods14081353