Niu, Q.; Liu, E.; Huo, C.; Zhang, F.; He, R.; Yang, J.; Zhao, Z.
Effects of Transglutaminase and Heat Treatment on the Structure and Gelation Properties of Camel Casein Protein. Foods 2025, 14, 1644.
https://doi.org/10.3390/foods14091644
AMA Style
Niu Q, Liu E, Huo C, Zhang F, He R, Yang J, Zhao Z.
Effects of Transglutaminase and Heat Treatment on the Structure and Gelation Properties of Camel Casein Protein. Foods. 2025; 14(9):1644.
https://doi.org/10.3390/foods14091644
Chicago/Turabian Style
Niu, Qing, Enhui Liu, Chenkun Huo, Fei Zhang, Ruiqi He, Jie Yang, and Zhongkai Zhao.
2025. "Effects of Transglutaminase and Heat Treatment on the Structure and Gelation Properties of Camel Casein Protein" Foods 14, no. 9: 1644.
https://doi.org/10.3390/foods14091644
APA Style
Niu, Q., Liu, E., Huo, C., Zhang, F., He, R., Yang, J., & Zhao, Z.
(2025). Effects of Transglutaminase and Heat Treatment on the Structure and Gelation Properties of Camel Casein Protein. Foods, 14(9), 1644.
https://doi.org/10.3390/foods14091644