Dehtiar, V.;                     Sachko, A.;                     Radchenko, A.;                     Hrynchenko, O.;                     Gubsky, S.    
        Influence of Oil Content and Different Stabilizers on Microstructure and Rheological Characteristics of Food Emulsions Based on Beans Aquafaba. Eng. Proc. 2025, 87, 111.
    https://doi.org/10.3390/engproc2025087111
    AMA Style
    
                                Dehtiar V,                                 Sachko A,                                 Radchenko A,                                 Hrynchenko O,                                 Gubsky S.        
                Influence of Oil Content and Different Stabilizers on Microstructure and Rheological Characteristics of Food Emulsions Based on Beans Aquafaba. Engineering Proceedings. 2025; 87(1):111.
        https://doi.org/10.3390/engproc2025087111
    
    Chicago/Turabian Style
    
                                Dehtiar, Valentyna,                                 Anastasiia Sachko,                                 Anna Radchenko,                                 Olha Hrynchenko,                                 and Sergey Gubsky.        
                2025. "Influence of Oil Content and Different Stabilizers on Microstructure and Rheological Characteristics of Food Emulsions Based on Beans Aquafaba" Engineering Proceedings 87, no. 1: 111.
        https://doi.org/10.3390/engproc2025087111
    
    APA Style
    
                                Dehtiar, V.,                                 Sachko, A.,                                 Radchenko, A.,                                 Hrynchenko, O.,                                 & Gubsky, S.        
        
        (2025). Influence of Oil Content and Different Stabilizers on Microstructure and Rheological Characteristics of Food Emulsions Based on Beans Aquafaba. Engineering Proceedings, 87(1), 111.
        https://doi.org/10.3390/engproc2025087111