APA (7th ed.) Citation

Madadlou, A., Saint-Jalmes, A., Guyomarc'h, F., Floury, J., & Dupont, D. (2019). Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol. Food hydrocolloids, 93, 351-360. https://doi.org/10.1016/j.foodhyd.2019.02.031

Chicago Style (17th ed.) Citation

Madadlou, Ashkan, Arnaud Saint-Jalmes, Fanny Guyomarc'h, Juliane Floury, and Didier Dupont. "Development of an Aqueous Two-phase Emulsion Using Hydrophobized Whey Proteins and Erythritol." Food Hydrocolloids 93 (2019): 351-360. https://doi.org/10.1016/j.foodhyd.2019.02.031.

MLA (9th ed.) Citation

Madadlou, Ashkan, et al. "Development of an Aqueous Two-phase Emulsion Using Hydrophobized Whey Proteins and Erythritol." Food Hydrocolloids, vol. 93, 2019, pp. 351-360, https://doi.org/10.1016/j.foodhyd.2019.02.031.