APA (7th ed.) Citation

Han, W., Chai, X., Sun, Y., Zaaboul, F., Tan, C., & Liu, Y. (2024). Different hydrophilic polyglycerol fatty acid esters interact with fat crystals and proteins at the interface to co-stabilize highly unsaturated whipped emulsions. Elsevier BV.

Chicago Style (17th ed.) Citation

Han, Wanjun, Xiuhang Chai, Yanwen Sun, Farah Zaaboul, Chin-Ping Tan, and Yuanfa Liu. Different Hydrophilic Polyglycerol Fatty Acid Esters Interact with Fat Crystals and Proteins at the Interface to Co-stabilize Highly Unsaturated Whipped Emulsions. Elsevier BV, 2024.

MLA (9th ed.) Citation

Han, Wanjun, et al. Different Hydrophilic Polyglycerol Fatty Acid Esters Interact with Fat Crystals and Proteins at the Interface to Co-stabilize Highly Unsaturated Whipped Emulsions. Elsevier BV, 2024.