Rao, S.; Jia, C.; Lu, X.; Yu, Y.; Wang, Z.; Yang, Z.
Acid–Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability. Foods 2024, 13, 1741.
https://doi.org/10.3390/foods13111741
AMA Style
Rao S, Jia C, Lu X, Yu Y, Wang Z, Yang Z.
Acid–Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability. Foods. 2024; 13(11):1741.
https://doi.org/10.3390/foods13111741
Chicago/Turabian Style
Rao, Shengqi, Caochen Jia, Xiangning Lu, Yisheng Yu, Zhirong Wang, and Zhenquan Yang.
2024. "Acid–Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability" Foods 13, no. 11: 1741.
https://doi.org/10.3390/foods13111741
APA Style
Rao, S., Jia, C., Lu, X., Yu, Y., Wang, Z., & Yang, Z.
(2024). Acid–Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability. Foods, 13(11), 1741.
https://doi.org/10.3390/foods13111741