APA (7th ed.) Citation

RH, F., R, F., SJ, W., BC, X., & B, Z. (2026). Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification. Food chemistry, 505, 147955. https://doi.org/10.1016/j.foodchem.2026.147955

Chicago Style (17th ed.) Citation

RH, Fu, Feng R, Wu SJ, Xu BC, and Zhang B. "Structural and Textural Enhancement of Oleogels via L-lysine-mediated Whey Protein Cryogel Modification." Food Chemistry 505 (2026): 147955. https://doi.org/10.1016/j.foodchem.2026.147955.

MLA (9th ed.) Citation

RH, Fu, et al. "Structural and Textural Enhancement of Oleogels via L-lysine-mediated Whey Protein Cryogel Modification." Food Chemistry, vol. 505, 2026, p. 147955, https://doi.org/10.1016/j.foodchem.2026.147955.