APA(7版)引用形式

2-s2.0-79851507689. (2011). Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins. Food Hydrocolloids, 25(4), . https://doi.org/10.1016/j.foodhyd.2010.07.025

Chicagoスタイル(17版)引用形式

2-s2.0-79851507689. "Stabilization of Foams and Emulsions by Mixtures of Surface Active Food-grade Particles and Proteins." Food Hydrocolloids 25, no. 4 (2011). https://doi.org/10.1016/j.foodhyd.2010.07.025.

MLA(8版)引用形式

2-s2.0-79851507689. "Stabilization of Foams and Emulsions by Mixtures of Surface Active Food-grade Particles and Proteins." Food Hydrocolloids, vol. 25, no. 4, 2011, https://doi.org/10.1016/j.foodhyd.2010.07.025.