APA (7th ed.) Citation

Kim, W., Wang, Y., Ye, Q., Yao, Y., & Selomulya, C. (2023). Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties. Food and bioproducts processing, 139, 204-215. https://doi.org/10.1016/j.fbp.2023.03.011

Chicago Style (17th ed.) Citation

Kim, Woojeong, Yong Wang, Qianyu Ye, Yin Yao, and Cordelia Selomulya. "Enzymatic Cross-linking of Pea and Whey Proteins to Enhance Emulsifying and Encapsulation Properties." Food and Bioproducts Processing 139 (2023): 204-215. https://doi.org/10.1016/j.fbp.2023.03.011.

MLA (9th ed.) Citation

Kim, Woojeong, et al. "Enzymatic Cross-linking of Pea and Whey Proteins to Enhance Emulsifying and Encapsulation Properties." Food and Bioproducts Processing, vol. 139, 2023, pp. 204-215, https://doi.org/10.1016/j.fbp.2023.03.011.