Chen, W.; Wu, G.; Zhang, L.; Zhang, L.; Shah, B.R.; Xu, W.
Comparative Study on the Freeze–Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels. Gels 2025, 11, 961.
https://doi.org/10.3390/gels11120961
AMA Style
Chen W, Wu G, Zhang L, Zhang L, Shah BR, Xu W.
Comparative Study on the Freeze–Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels. Gels. 2025; 11(12):961.
https://doi.org/10.3390/gels11120961
Chicago/Turabian Style
Chen, Weifeng, Guanchen Wu, Lanlan Zhang, Lihua Zhang, Bakht Ramin Shah, and Wei Xu.
2025. "Comparative Study on the Freeze–Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels" Gels 11, no. 12: 961.
https://doi.org/10.3390/gels11120961
APA Style
Chen, W., Wu, G., Zhang, L., Zhang, L., Shah, B. R., & Xu, W.
(2025). Comparative Study on the Freeze–Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels. Gels, 11(12), 961.
https://doi.org/10.3390/gels11120961