APA (7th ed.) Citation

Chen, J., He, J., Zhao, Z., Li, X., Tang, J., Liu, Q., & Wang, H. (2023). Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions. Food research international, 172, 113126. https://doi.org/10.1016/j.foodres.2023.113126

Chicago Style (17th ed.) Citation

Chen, Jiaxin, Junjie He, Zihan Zhao, Xin Li, Jie Tang, Qian Liu, and Hui Wang. "Effect of Heat Treatment on the Physical Stability, Interfacial Composition and Protein-lipid Co-oxidation of Whey Protein Isolate-stabilised O/W Emulsions." Food Research International 172 (2023): 113126. https://doi.org/10.1016/j.foodres.2023.113126.

MLA (9th ed.) Citation

Chen, Jiaxin, et al. "Effect of Heat Treatment on the Physical Stability, Interfacial Composition and Protein-lipid Co-oxidation of Whey Protein Isolate-stabilised O/W Emulsions." Food Research International, vol. 172, 2023, p. 113126, https://doi.org/10.1016/j.foodres.2023.113126.