APA (7th ed.) Citation

Lin, Y., Roos, Y. H., O'Sullivan, M., & Miao, S. (2025). Stabilization of nanoemulsions using cold-water fish gelatin and whey protein isolates/fibrils. Food Hydrocolloids, 168, N.PAG. https://doi.org/10.1016/j.foodhyd.2025.111496

Chicago Style (17th ed.) Citation

Lin, Yichen, Yrjö H. Roos, Maurice O'Sullivan, and Song Miao. "Stabilization of Nanoemulsions Using Cold-water Fish Gelatin and Whey Protein Isolates/fibrils." Food Hydrocolloids 168 (2025): N.PAG. https://doi.org/10.1016/j.foodhyd.2025.111496.

MLA (9th ed.) Citation

Lin, Yichen, et al. "Stabilization of Nanoemulsions Using Cold-water Fish Gelatin and Whey Protein Isolates/fibrils." Food Hydrocolloids, vol. 168, 2025, p. N.PAG, https://doi.org/10.1016/j.foodhyd.2025.111496.