Wei, J.; Shang, J.; Gao, Y.; Yuan, F.; Mao, L.
Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl. Foods 2025, 14, 1606.
https://doi.org/10.3390/foods14091606
AMA Style
Wei J, Shang J, Gao Y, Yuan F, Mao L.
Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl. Foods. 2025; 14(9):1606.
https://doi.org/10.3390/foods14091606
Chicago/Turabian Style
Wei, Jiao, Jingwen Shang, Yanxiang Gao, Fang Yuan, and Like Mao.
2025. "Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl" Foods 14, no. 9: 1606.
https://doi.org/10.3390/foods14091606
APA Style
Wei, J., Shang, J., Gao, Y., Yuan, F., & Mao, L.
(2025). Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl. Foods, 14(9), 1606.
https://doi.org/10.3390/foods14091606