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