Zhang, L. Et Al. 2022. High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application. Food Hydrocolloids , vol.131 .

Zhang, L., Zaky, A. A., Zhou, C., Chen, Y., Su, W., Wang, H., ... HASSIBELNABY, A. M. A.(2022). High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application. Food Hydrocolloids , vol.131.

Zhang, Lijuan Et Al. "High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application," Food Hydrocolloids , vol.131, 2022

Zhang, Lijuan Et Al. "High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application." Food Hydrocolloids , vol.131, 2022

Zhang, L. Et Al. (2022) . "High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application." Food Hydrocolloids , vol.131.

@article{article, author={Lijuan Zhang Et Al. }, title={High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application}, journal={Food Hydrocolloids}, year=2022}