Zhu, X.; Wu, D.; Wu, J.; Zhao, J.; Lian, Y.; Lv, Y.
Comparison of the Structure and Properties of Hydroxypropyl Starch/Carrageenan Blends with Different Amylose/Amylopectin Contents. Gels 2026, 12, 423.
https://doi.org/10.3390/gels12050423
AMA Style
Zhu X, Wu D, Wu J, Zhao J, Lian Y, Lv Y.
Comparison of the Structure and Properties of Hydroxypropyl Starch/Carrageenan Blends with Different Amylose/Amylopectin Contents. Gels. 2026; 12(5):423.
https://doi.org/10.3390/gels12050423
Chicago/Turabian Style
Zhu, Xingxing, Di Wu, Juanjuan Wu, Jinglong Zhao, Yunhe Lian, and Yunkai Lv.
2026. "Comparison of the Structure and Properties of Hydroxypropyl Starch/Carrageenan Blends with Different Amylose/Amylopectin Contents" Gels 12, no. 5: 423.
https://doi.org/10.3390/gels12050423
APA Style
Zhu, X., Wu, D., Wu, J., Zhao, J., Lian, Y., & Lv, Y.
(2026). Comparison of the Structure and Properties of Hydroxypropyl Starch/Carrageenan Blends with Different Amylose/Amylopectin Contents. Gels, 12(5), 423.
https://doi.org/10.3390/gels12050423