Lei, Y.; Ouyang, H.; Peng, W.; Yu, X.; Jin, L.; Li, S.
Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels. Gels 2022, 8, 259.
https://doi.org/10.3390/gels8050259
AMA Style
Lei Y, Ouyang H, Peng W, Yu X, Jin L, Li S.
Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels. Gels. 2022; 8(5):259.
https://doi.org/10.3390/gels8050259
Chicago/Turabian Style
Lei, Yuqing, Hui Ouyang, Wu Peng, Xiongwei Yu, Long Jin, and Shugang Li.
2022. "Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels" Gels 8, no. 5: 259.
https://doi.org/10.3390/gels8050259
APA Style
Lei, Y., Ouyang, H., Peng, W., Yu, X., Jin, L., & Li, S.
(2022). Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels. Gels, 8(5), 259.
https://doi.org/10.3390/gels8050259