APA (7th ed.) Citation

Farias, B. S. d., Cunha, L. B. d., Christ Ribeiro, A., Jaeschke, D. P., Gonçalves, J. O., Fernandes, S. S., . . . Pinto, L. A. d. A. (2025). Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications. Surfaces (2571-9637), 8(3), 64. https://doi.org/10.3390/surfaces8030064

Chicago Style (17th ed.) Citation

Farias, Bruna Silva de, Lisiane Baldez da Cunha, Anelise Christ Ribeiro, Débora Pez Jaeschke, Janaína Oliveira Gonçalves, Sibele Santos Fernandes, Tito Roberto Sant'Anna Cadaval Jr., and Luiz Antonio de Almeida Pinto. "Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications." Surfaces (2571-9637) 8, no. 3 (2025): 64. https://doi.org/10.3390/surfaces8030064.

MLA (9th ed.) Citation

Farias, Bruna Silva de, et al. "Designing Emulsion Gels for 3D Food Printing: Structure, Stability, and Functional Applications." Surfaces (2571-9637), vol. 8, no. 3, 2025, p. 64, https://doi.org/10.3390/surfaces8030064.