D, K., TCB, R., PZ, A., JP, d. M. L., GO, H., LA, d. O. P., . . . PH, C. (2026). Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant-based emulsions. Journal of the science of food and agriculture, 106(12), 7109. https://doi.org/10.1002/jsfa.70743
Chicago Style (17th ed.) CitationD, Krichanã, et al. "Ohmic Heating Dominates and Ultrasound Modulates Aquafaba Structure: A Combined Approach to Design Stable Plant-based Emulsions." Journal of the Science of Food and Agriculture 106, no. 12 (2026): 7109. https://doi.org/10.1002/jsfa.70743.
MLA (9th ed.) CitationD, Krichanã, et al. "Ohmic Heating Dominates and Ultrasound Modulates Aquafaba Structure: A Combined Approach to Design Stable Plant-based Emulsions." Journal of the Science of Food and Agriculture, vol. 106, no. 12, 2026, p. 7109, https://doi.org/10.1002/jsfa.70743.
