APA (7th ed.) Citation

Burger, T. G., & Zhang, Y. (2019). Recent progress in the utilization of pea protein as an emulsifier for food applications. Trends in food science & technology, 86, 25-33. https://doi.org/10.1016/j.tifs.2019.02.007

Chicago Style (17th ed.) Citation

Burger, Travis G., and Yue Zhang. "Recent Progress in the Utilization of Pea Protein as an Emulsifier for Food Applications." Trends in Food Science & Technology 86 (2019): 25-33. https://doi.org/10.1016/j.tifs.2019.02.007.

MLA (9th ed.) Citation

Burger, Travis G., and Yue Zhang. "Recent Progress in the Utilization of Pea Protein as an Emulsifier for Food Applications." Trends in Food Science & Technology, vol. 86, 2019, pp. 25-33, https://doi.org/10.1016/j.tifs.2019.02.007.