APA

Yang Y., Wang W., Wu Z., Wang X., Zhang K. & Li Y. (20191206). O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality. : Journal of the science of food and agriculture.

Chicago

Yang Yiran, Wang Wenhang, Wu Zinan, Wang Xiao, Zhang Kai and Li Yu. 20191206. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality. : Journal of the science of food and agriculture.

Harvard

Yang Y., Wang W., Wu Z., Wang X., Zhang K. and Li Y. (20191206). O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality. : Journal of the science of food and agriculture.

MLA

Yang Yiran, Wang Wenhang, Wu Zinan, Wang Xiao, Zhang Kai and Li Yu. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality. : Journal of the science of food and agriculture. 20191206.