APA (7th ed.) Citation

Ma, Y., Manickam, S., Xu, Y., Chen, Z., & Wu, Y. (2026). Low- and intermediate-frequency ultrasound modification of millet protein: Implications for emulsifying and gelling properties. Food Chemistry, 511, N.PAG. https://doi.org/10.1016/j.foodchem.2026.148845

Chicago Style (17th ed.) Citation

Ma, Yan-Rong, Sivakumar Manickam, Yong-Qiang Xu, Zhi-Gang Chen, and Yue Wu. "Low- and Intermediate-frequency Ultrasound Modification of Millet Protein: Implications for Emulsifying and Gelling Properties." Food Chemistry 511 (2026): N.PAG. https://doi.org/10.1016/j.foodchem.2026.148845.

MLA (9th ed.) Citation

Ma, Yan-Rong, et al. "Low- and Intermediate-frequency Ultrasound Modification of Millet Protein: Implications for Emulsifying and Gelling Properties." Food Chemistry, vol. 511, 2026, p. N.PAG, https://doi.org/10.1016/j.foodchem.2026.148845.