The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion

MLA

Xixiang Shuai, et al. “The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion.” Foods, vol. 11, no. 21, Oct. 2022, p. 3444. EBSCOhost, https://doi.org/10.3390/foods11213444.

APA

Xixiang Shuai, Jun Chen, Qi Liu, Haolan Dong, Taotao Dai, Zhaoying Li, Chengmei Liu, & Risi Wang. (2022). The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion. Foods, 11(21), 3444. https://doi.org/10.3390/foods11213444

Chicago

Xixiang Shuai, Jun Chen, Qi Liu, Haolan Dong, Taotao Dai, Zhaoying Li, Chengmei Liu, and Risi Wang. 2022. “The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion.” Foods 11 (21): 3444. doi:10.3390/foods11213444.