APA (7th ed.) Citation

CC, Y., PH, H., RF, C., & WC, C. (2026). Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes. Food chemistry: X, 35, 103858. https://doi.org/10.1016/j.fochx.2026.103858

Chicago Style (17th ed.) Citation

CC, Yen, Huang PH, Chen RF, and Chang WC. "Modification of Wheat Starch-long Chain Inulin Complexes by High-power Ultrasonication Combined with Heat Treatments: Physicochemical and Functional Changes." Food Chemistry: X 35 (2026): 103858. https://doi.org/10.1016/j.fochx.2026.103858.

MLA (9th ed.) Citation

CC, Yen, et al. "Modification of Wheat Starch-long Chain Inulin Complexes by High-power Ultrasonication Combined with Heat Treatments: Physicochemical and Functional Changes." Food Chemistry: X, vol. 35, 2026, p. 103858, https://doi.org/10.1016/j.fochx.2026.103858.