Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein

MLA

Fuge Niu, et al. “Effect of Enzymatic Hydrolysis on Characteristics and Synergistic Efficiency of Pectin on Emulsifying Properties of Egg White Protein.” Food Hydrocolloids, vol. 65, Apr. 2017, pp. 87–95. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2016.11.004.

APA

Fuge Niu, Junhua Li, Xin Li, Yujie Su, Cuihua Chang, Mengqi Zhang, Bei Zhou, & Yanjun Yang. (2017). Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein. Food Hydrocolloids, 65, 87–95. https://doi.org/10.1016/j.foodhyd.2016.11.004

Chicago

Fuge Niu, Junhua Li, Xin Li, Yujie Su, Cuihua Chang, Mengqi Zhang, Bei Zhou, and Yanjun Yang. 2017. “Effect of Enzymatic Hydrolysis on Characteristics and Synergistic Efficiency of Pectin on Emulsifying Properties of Egg White Protein.” Food Hydrocolloids 65 (April): 87–95. doi:10.1016/j.foodhyd.2016.11.004.