APA (7th ed.) Citation

Lin, Y., Roos, Y. H., & Miao, S. (2025). Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality. Food Hydrocolloids, 162, N.PAG. https://doi.org/10.1016/j.foodhyd.2024.111001

Chicago Style (17th ed.) Citation

Lin, Yichen, Yrjö H. Roos, and Song Miao. "Transglutaminase Crosslinked Fish Gelatin Emulsion Gels: Structure, Rheology Behaviors, and Delivery Functionality." Food Hydrocolloids 162 (2025): N.PAG. https://doi.org/10.1016/j.foodhyd.2024.111001.

MLA (9th ed.) Citation

Lin, Yichen, et al. "Transglutaminase Crosslinked Fish Gelatin Emulsion Gels: Structure, Rheology Behaviors, and Delivery Functionality." Food Hydrocolloids, vol. 162, 2025, p. N.PAG, https://doi.org/10.1016/j.foodhyd.2024.111001.