Effects of molecular weight of hydrolysate on the formation of soy protein isolate hydrolysate nanofibrils: Kinetics, structures, and interactions.

MLA

An, Di, and Liang Li. “Effects of Molecular Weight of Hydrolysate on the Formation of Soy Protein Isolate Hydrolysate Nanofibrils: Kinetics, Structures, and Interactions.” Food Chemistry, vol. 456, Oct. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.139687.

APA

An, D., & Li, L. (2024). Effects of molecular weight of hydrolysate on the formation of soy protein isolate hydrolysate nanofibrils: Kinetics, structures, and interactions. Food Chemistry, 456, N.PAG. https://doi.org/10.1016/j.foodchem.2024.139687

Chicago

An, Di, and Liang Li. 2024. “Effects of Molecular Weight of Hydrolysate on the Formation of Soy Protein Isolate Hydrolysate Nanofibrils: Kinetics, Structures, and Interactions.” Food Chemistry 456 (October): N.PAG. doi:10.1016/j.foodchem.2024.139687.