APA (7th ed.) Citation

Yao, X., Yao, X., Xu, K., Wu, K., Jiang, F., Nishinari, K., & Phillips, G. O. (2020). Iron encapsulated microstructured gel beads using an emulsification-gelation technique for an alginate-caseinate matrix. Food & function, 11(5), 3811-3822. https://doi.org/10.1039/c9fo02184a

Chicago Style (17th ed.) Citation

Yao, Xiaolin, Xiaoxue Yao, Kai Xu, Kao Wu, Fatang Jiang, Katsuyoshi Nishinari, and Glyn O. Phillips. "Iron Encapsulated Microstructured Gel Beads Using an Emulsification-gelation Technique for an Alginate-caseinate Matrix." Food & Function 11, no. 5 (2020): 3811-3822. https://doi.org/10.1039/c9fo02184a.

MLA (9th ed.) Citation

Yao, Xiaolin, et al. "Iron Encapsulated Microstructured Gel Beads Using an Emulsification-gelation Technique for an Alginate-caseinate Matrix." Food & Function, vol. 11, no. 5, 2020, pp. 3811-3822, https://doi.org/10.1039/c9fo02184a.