APA (7th ed.) Citation

Z, L., H, C., Y, W., H, L., G, S., K, L., . . . J, Y. (2026). Effect of Freeze-Drying and Spray-Drying on Emulsibility and Stability of Emulsions Stabilized by Covalent and Non-Covalent Whey Protein-Dextran Complexes. Journal of food science, 91(2), e70913. https://doi.org/10.1111/1750-3841.70913

Chicago Style (17th ed.) Citation

Z, Li, Cao H, Wu Y, Li H, Sun G, Li K, Zhang S, and Yu J. "Effect of Freeze-Drying and Spray-Drying on Emulsibility and Stability of Emulsions Stabilized by Covalent and Non-Covalent Whey Protein-Dextran Complexes." Journal of Food Science 91, no. 2 (2026): e70913. https://doi.org/10.1111/1750-3841.70913.

MLA (9th ed.) Citation

Z, Li, et al. "Effect of Freeze-Drying and Spray-Drying on Emulsibility and Stability of Emulsions Stabilized by Covalent and Non-Covalent Whey Protein-Dextran Complexes." Journal of Food Science, vol. 91, no. 2, 2026, p. e70913, https://doi.org/10.1111/1750-3841.70913.