APA (7th ed.) Citation

H, D., C, W., F, W., L, Y., Y, C., & S, S. (2026). Enhancing the whipping properties of blend whipped cream using coconut diglyceride through crystallization modulation and interfacial stabilization. Food chemistry, 516, 149349. https://doi.org/10.1016/j.foodchem.2026.149349

Chicago Style (17th ed.) Citation

H, Dong, Wang C, Wang F, You L, Chen Y, and Sun S. "Enhancing the Whipping Properties of Blend Whipped Cream Using Coconut Diglyceride Through Crystallization Modulation and Interfacial Stabilization." Food Chemistry 516 (2026): 149349. https://doi.org/10.1016/j.foodchem.2026.149349.

MLA (9th ed.) Citation

H, Dong, et al. "Enhancing the Whipping Properties of Blend Whipped Cream Using Coconut Diglyceride Through Crystallization Modulation and Interfacial Stabilization." Food Chemistry, vol. 516, 2026, p. 149349, https://doi.org/10.1016/j.foodchem.2026.149349.