Liu, Y.; Lei, Y.; Kang, X.; Ouyang, H.; Li, X.; Yu, X.; Gu, Q.; Li, S.
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels 2023, 9, 91.
https://doi.org/10.3390/gels9020091
AMA Style
Liu Y, Lei Y, Kang X, Ouyang H, Li X, Yu X, Gu Q, Li S.
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels. 2023; 9(2):91.
https://doi.org/10.3390/gels9020091
Chicago/Turabian Style
Liu, Yanlong, Yuqing Lei, Xu Kang, Hui Ouyang, Xiuting Li, Xiongwei Yu, Qianhui Gu, and Shugang Li.
2023. "Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure" Gels 9, no. 2: 91.
https://doi.org/10.3390/gels9020091
APA Style
Liu, Y., Lei, Y., Kang, X., Ouyang, H., Li, X., Yu, X., Gu, Q., & Li, S.
(2023). Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels, 9(2), 91.
https://doi.org/10.3390/gels9020091