Cite
Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs).
MLA
Wang, Li-Juan, et al. “Fabrication and Characterization of Pickering Emulsions and Oil Gels Stabilized by Highly Charged Zein/Chitosan Complex Particles (ZCCPs).” Food Chemistry, vol. 213, Dec. 2016, pp. 462–69. EBSCOhost, https://doi.org/10.1016/j.foodchem.2016.06.119.
APA
Wang, L.-J., Yin, S.-W., Wu, L.-Y., Qi, J.-R., Guo, J., & Yang, X.-Q. (2016). Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs). Food Chemistry, 213, 462–469. https://doi.org/10.1016/j.foodchem.2016.06.119
Chicago
Wang, Li-Juan, Shou-Wei Yin, Lei-Yan Wu, Jun-Ru Qi, Jian Guo, and Xiao-Quan Yang. 2016. “Fabrication and Characterization of Pickering Emulsions and Oil Gels Stabilized by Highly Charged Zein/Chitosan Complex Particles (ZCCPs).” Food Chemistry 213 (December): 462–69. doi:10.1016/j.foodchem.2016.06.119.