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.
Citazione stile Chigago Style (17a edizione)Zhao, Qiaoli, Hairong Deng, An Luo, Xinghao Tu, Jiaxi Ma, Rui Li, Zhuo Wang, Hongwei Wang, e 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.
Citatione MLA (9a ed.)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.