APA (7th ed.) Citation

Fan, Z., Fehér, B., Hettinga, K., Voets, I. K., & Bijl, E. (2024). Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles. Food hydrocolloids, 149, 109592. https://doi.org/10.1016/j.foodhyd.2023.109592

Chicago Style (17th ed.) Citation

Fan, Zekun, Bence Fehér, Kasper Hettinga, Ilja K. Voets, and Etske Bijl. "Effect of Temperature, PH and Calcium Phosphate Concentration on the Properties of Reassembled Casein Micelles." Food Hydrocolloids 149 (2024): 109592. https://doi.org/10.1016/j.foodhyd.2023.109592.

MLA (9th ed.) Citation

Fan, Zekun, et al. "Effect of Temperature, PH and Calcium Phosphate Concentration on the Properties of Reassembled Casein Micelles." Food Hydrocolloids, vol. 149, 2024, p. 109592, https://doi.org/10.1016/j.foodhyd.2023.109592.