Zhang, Q.; Shi, Y.; Tu, Z.; Hu, Y.; He, C.
Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior. Foods 2022, 11, 3923.
https://doi.org/10.3390/foods11233923
AMA Style
Zhang Q, Shi Y, Tu Z, Hu Y, He C.
Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior. Foods. 2022; 11(23):3923.
https://doi.org/10.3390/foods11233923
Chicago/Turabian Style
Zhang, Qun, Yan Shi, Zongcai Tu, Yueming Hu, and Chengyan He.
2022. "Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior" Foods 11, no. 23: 3923.
https://doi.org/10.3390/foods11233923
APA Style
Zhang, Q., Shi, Y., Tu, Z., Hu, Y., & He, C.
(2022). Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior. Foods, 11(23), 3923.
https://doi.org/10.3390/foods11233923