He, X.; Shuai, X.; Zhang, M.; Fang, M.; Zhao, L.; Cheng, Y.; Du, L.
Structural Characterization and Emulsifying Properties of Highly Soluble Macadamia–Soybean Protein Composites Fabricated by Alkaline-Thermal Treatment. Foods 2026, 15, 497.
https://doi.org/10.3390/foods15030497
AMA Style
He X, Shuai X, Zhang M, Fang M, Zhao L, Cheng Y, Du L.
Structural Characterization and Emulsifying Properties of Highly Soluble Macadamia–Soybean Protein Composites Fabricated by Alkaline-Thermal Treatment. Foods. 2026; 15(3):497.
https://doi.org/10.3390/foods15030497
Chicago/Turabian Style
He, Xiaohong, Xixiang Shuai, Ming Zhang, Mingfeng Fang, Lei Zhao, Yunhui Cheng, and Liqing Du.
2026. "Structural Characterization and Emulsifying Properties of Highly Soluble Macadamia–Soybean Protein Composites Fabricated by Alkaline-Thermal Treatment" Foods 15, no. 3: 497.
https://doi.org/10.3390/foods15030497
APA Style
He, X., Shuai, X., Zhang, M., Fang, M., Zhao, L., Cheng, Y., & Du, L.
(2026). Structural Characterization and Emulsifying Properties of Highly Soluble Macadamia–Soybean Protein Composites Fabricated by Alkaline-Thermal Treatment. Foods, 15(3), 497.
https://doi.org/10.3390/foods15030497
