APA (7th ed.) Citation

Lei, S., Zhao, C., Miao, Y., Zhao, H., Fu, X., Peng, C., & Gong, J. (2025). Konjac glucomannan: A key ingredient for controlling fibrous structure formation in walnut protein and wheat gluten meat analogues during the high-moisture extrusion process. Food science & technology, 220, 117588. https://doi.org/10.1016/j.lwt.2025.117588

Chicago Style (17th ed.) Citation

Lei, Shuwen, Chunyan Zhao, Yue Miao, Hong Zhao, Xiaoping Fu, Chunxiu Peng, and Jiashun Gong. "Konjac Glucomannan: A Key Ingredient for Controlling Fibrous Structure Formation in Walnut Protein and Wheat Gluten Meat Analogues During the High-moisture Extrusion Process." Food Science & Technology 220 (2025): 117588. https://doi.org/10.1016/j.lwt.2025.117588.

MLA (9th ed.) Citation

Lei, Shuwen, et al. "Konjac Glucomannan: A Key Ingredient for Controlling Fibrous Structure Formation in Walnut Protein and Wheat Gluten Meat Analogues During the High-moisture Extrusion Process." Food Science & Technology, vol. 220, 2025, p. 117588, https://doi.org/10.1016/j.lwt.2025.117588.