APA (7th ed.) Citation

JX, L., YQ, Q., JN, R., Q, A., LF, M., XW, H., . . . SY, P. (2026). Functional properties and Pickering emulsion stability of whey protein isolate-inulin complexes enhanced by covalent modification of proanthocyanidins. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70823

Chicago Style (17th ed.) Citation

JX, Lu, Qin YQ, Ren JN, An Q, Ma LF, Hu XW, Fan G, and Pan SY. "Functional Properties and Pickering Emulsion Stability of Whey Protein Isolate-inulin Complexes Enhanced by Covalent Modification of Proanthocyanidins." Journal of the Science of Food and Agriculture 2026. https://doi.org/10.1002/jsfa.70823.

MLA (9th ed.) Citation

JX, Lu, et al. "Functional Properties and Pickering Emulsion Stability of Whey Protein Isolate-inulin Complexes Enhanced by Covalent Modification of Proanthocyanidins." Journal of the Science of Food and Agriculture, 2026, https://doi.org/10.1002/jsfa.70823.