Li, S.;                     Chen, G.;                     Shi, X.;                     Ma, C.;                     Liu, F.    
        Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism. Gels 2022, 8, 212.
    https://doi.org/10.3390/gels8040212
    AMA Style
    
                                Li S,                                 Chen G,                                 Shi X,                                 Ma C,                                 Liu F.        
                Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism. Gels. 2022; 8(4):212.
        https://doi.org/10.3390/gels8040212
    
    Chicago/Turabian Style
    
                                Li, Siqi,                                 Guipan Chen,                                 Xinyue Shi,                                 Cuicui Ma,                                 and Fuguo Liu.        
                2022. "Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism" Gels 8, no. 4: 212.
        https://doi.org/10.3390/gels8040212
    
    APA Style
    
                                Li, S.,                                 Chen, G.,                                 Shi, X.,                                 Ma, C.,                                 & Liu, F.        
        
        (2022). Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism. Gels, 8(4), 212.
        https://doi.org/10.3390/gels8040212