Cite
Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio.
MLA
Feng, Liping, et al. “Mechanical, Thermal Stability and Microstructural Properties of Emulsion-Filled Gels: Effect of Sugar Beet Pectin/Soy Protein Isolate Ratio.” LWT - Food Science & Technology, vol. 141, Apr. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2021.110917.
APA
Feng, L., Jia, X., Yan, J., Yan, W., & Yin, L. (2021). Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio. LWT - Food Science & Technology, 141, N.PAG. https://doi.org/10.1016/j.lwt.2021.110917
Chicago
Feng, Liping, Xin Jia, Jinxin Yan, Wenjia Yan, and Lijun Yin. 2021. “Mechanical, Thermal Stability and Microstructural Properties of Emulsion-Filled Gels: Effect of Sugar Beet Pectin/Soy Protein Isolate Ratio.” LWT - Food Science & Technology 141 (April): N.PAG. doi:10.1016/j.lwt.2021.110917.