Cita APA

Zhu, Q., Gong, J., Zhang, C., Xu, W., Zhang, H., Wang, Q., . . . Liu, G. (2026). A glycosylated protein-polysaccharide-polyphenol complex provides Pickering emulsion effects increasing freeze-thaw stability and encapsulation of vitamin D3 in ice cream.

Citación estilo Chicago

Zhu, Qingyue, Jiabao Gong, Changqing Zhang, Wenhan Xu, Haizhi Zhang, Qi Wang, Xinguang Qin, Andreas Blennow, y Gang Liu. A Glycosylated Protein-polysaccharide-polyphenol Complex Provides Pickering Emulsion Effects Increasing Freeze-thaw Stability and Encapsulation of Vitamin D3 in Ice Cream. 2026.

Cita MLA

Zhu, Qingyue, et al. A Glycosylated Protein-polysaccharide-polyphenol Complex Provides Pickering Emulsion Effects Increasing Freeze-thaw Stability and Encapsulation of Vitamin D3 in Ice Cream. 2026.