Liu, F.; He, W.; Huang, X.; Yin, J.; Nie, S.
The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin. Foods 2024, 13, 1545.
https://doi.org/10.3390/foods13101545
AMA Style
Liu F, He W, Huang X, Yin J, Nie S.
The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin. Foods. 2024; 13(10):1545.
https://doi.org/10.3390/foods13101545
Chicago/Turabian Style
Liu, Fangwei, Weiwei He, Xiaojun Huang, Junyi Yin, and Shaoping Nie.
2024. "The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin" Foods 13, no. 10: 1545.
https://doi.org/10.3390/foods13101545
APA Style
Liu, F., He, W., Huang, X., Yin, J., & Nie, S.
(2024). The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin. Foods, 13(10), 1545.
https://doi.org/10.3390/foods13101545