Cite
Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction.
MLA
Liao, Xiangxin, et al. “Theanine Improves the Gelation of Soy Protein Isolate by Modifying Protein Conformation and Enhancing Molecular Interaction.” Food Hydrocolloids, vol. 154, Sept. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2024.110109.
APA
Liao, X., Xu, J., Lv, S., Zhu, S., Wang, W., Zhou, Y., Liu, Y., Sui, X., & Xiao, Y. (2024). Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction. Food Hydrocolloids, 154, N.PAG. https://doi.org/10.1016/j.foodhyd.2024.110109
Chicago
Liao, Xiangxin, Jianxia Xu, Sixu Lv, Shanlong Zhu, Wenqi Wang, Yibin Zhou, Yingnan Liu, Xiaonan Sui, and Yaqing Xiao. 2024. “Theanine Improves the Gelation of Soy Protein Isolate by Modifying Protein Conformation and Enhancing Molecular Interaction.” Food Hydrocolloids 154 (September): N.PAG. doi:10.1016/j.foodhyd.2024.110109.