Galani, E.; Ly, I.; Laurichesse, E.; Schmitt, V.; Xenakis, A.; Chatzidaki, M.D.
Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies. Colloids Interfaces 2023, 7, 30.
https://doi.org/10.3390/colloids7020030
AMA Style
Galani E, Ly I, Laurichesse E, Schmitt V, Xenakis A, Chatzidaki MD.
Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies. Colloids and Interfaces. 2023; 7(2):30.
https://doi.org/10.3390/colloids7020030
Chicago/Turabian Style
Galani, Eleni, Isabelle Ly, Eric Laurichesse, Veronique Schmitt, Aristotelis Xenakis, and Maria D. Chatzidaki.
2023. "Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies" Colloids and Interfaces 7, no. 2: 30.
https://doi.org/10.3390/colloids7020030
APA Style
Galani, E., Ly, I., Laurichesse, E., Schmitt, V., Xenakis, A., & Chatzidaki, M. D.
(2023). Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies. Colloids and Interfaces, 7(2), 30.
https://doi.org/10.3390/colloids7020030