Cite
Construction of whey protein gels prepared by three methods to stabilize high internal phase Pickering emulsions loaded with CoQ10 under different pH.
MLA
Li, Xiang, et al. “Construction of Whey Protein Gels Prepared by Three Methods to Stabilize High Internal Phase Pickering Emulsions Loaded with CoQ10 under Different PH.” Food Chemistry, vol. 421, Sept. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.136192.
APA
Li, X., Zhang, M., Zhou, L., Liu, J., & Marchioni, E. (2023). Construction of whey protein gels prepared by three methods to stabilize high internal phase Pickering emulsions loaded with CoQ10 under different pH. Food Chemistry, 421, N.PAG. https://doi.org/10.1016/j.foodchem.2023.136192
Chicago
Li, Xiang, Minghao Zhang, Li Zhou, Jikai Liu, and Eric Marchioni. 2023. “Construction of Whey Protein Gels Prepared by Three Methods to Stabilize High Internal Phase Pickering Emulsions Loaded with CoQ10 under Different PH.” Food Chemistry 421 (September): N.PAG. doi:10.1016/j.foodchem.2023.136192.