Wang, Z.; Li, J.; Peng, C.; Li, B.; Shen, Q.; Chen, Y.
Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides. Foods 2024, 13, 176.
https://doi.org/10.3390/foods13010176
AMA Style
Wang Z, Li J, Peng C, Li B, Shen Q, Chen Y.
Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides. Foods. 2024; 13(1):176.
https://doi.org/10.3390/foods13010176
Chicago/Turabian Style
Wang, Ziyan, Jingwen Li, Chao Peng, Bin Li, Qian Shen, and Yijie Chen.
2024. "Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides" Foods 13, no. 1: 176.
https://doi.org/10.3390/foods13010176
APA Style
Wang, Z., Li, J., Peng, C., Li, B., Shen, Q., & Chen, Y.
(2024). Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides. Foods, 13(1), 176.
https://doi.org/10.3390/foods13010176