Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads.

MLA

Ciuffarin, Francesco, et al. “Oil Structuring Using Whey Protein-Based Cryogel Particles: Effect of Gelation PH and Feasibility as an Ingredient in Low-Saturated Fat Cocoa Spreads.” Food Research International, vol. 196, Nov. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodres.2024.115029.

APA

Ciuffarin, F., Plazzotta, S., Rondou, K., Van Bockstaele, F., Dewettinck, K., Manzocco, L., & Calligaris, S. (2024). Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads. Food Research International, 196, N.PAG. https://doi.org/10.1016/j.foodres.2024.115029

Chicago

Ciuffarin, Francesco, Stella Plazzotta, Kato Rondou, Filip Van Bockstaele, Koen Dewettinck, Lara Manzocco, and Sonia Calligaris. 2024. “Oil Structuring Using Whey Protein-Based Cryogel Particles: Effect of Gelation PH and Feasibility as an Ingredient in Low-Saturated Fat Cocoa Spreads.” Food Research International 196 (November): N.PAG. doi:10.1016/j.foodres.2024.115029.