The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes.

MLA

Liu, Qian-Ru, et al. “The Influence of Heat Treatment on Acid-Tolerant Emulsions Prepared from Acid Soluble Soy Protein and Soy Soluble Polysaccharide Complexes.” Food Research International, vol. 89, Nov. 2016, pp. 211–18. EBSCOhost, https://doi.org/10.1016/j.foodres.2016.07.001.

APA

Liu, Q.-R., Qi, J.-R., Yin, S.-W., Wang, J.-M., Guo, J., Feng, J.-L., Cheng, M., Cao, J., Weng, J.-Y., & Yang, X.-Q. (2016). The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes. Food Research International, 89, 211–218. https://doi.org/10.1016/j.foodres.2016.07.001

Chicago

Liu, Qian-Ru, Jun-Ru Qi, Shou-Wei Yin, Jin-Mei Wang, Jian Guo, Ji-Lu Feng, Meng Cheng, Jing Cao, Jing-Yi Weng, and Xiao-Quan Yang. 2016. “The Influence of Heat Treatment on Acid-Tolerant Emulsions Prepared from Acid Soluble Soy Protein and Soy Soluble Polysaccharide Complexes.” Food Research International 89 (November): 211–18. doi:10.1016/j.foodres.2016.07.001.