APA (7th ed.) Citation

Zhao, Q., Deng, H., Luo, A., Tu, X., Ma, J., Li, R., . . . Zhong, S. (2026). Fabrication of dysphagia-friendly emulsion gels using tilapia protein: Synergistic effects of high-density ultrasonic modification and flaxseed gum interfacial complexation. Food chemistry.

Chicago Style (17th ed.) Citation

Zhao, Qiaoli, Hairong Deng, An Luo, Xinghao Tu, Jiaxi Ma, Rui Li, Zhuo Wang, Hongwei Wang, and Saiyi Zhong. Fabrication of Dysphagia-friendly Emulsion Gels Using Tilapia Protein: Synergistic Effects of High-density Ultrasonic Modification and Flaxseed Gum Interfacial Complexation. Food chemistry, 2026.

MLA (9th ed.) Citation

Zhao, Qiaoli, et al. Fabrication of Dysphagia-friendly Emulsion Gels Using Tilapia Protein: Synergistic Effects of High-density Ultrasonic Modification and Flaxseed Gum Interfacial Complexation. Food chemistry, 2026.