APA (7th ed.) Citation

DG, K., AR, S., HJ, A., DH, L., JH, L., CS, P., & YR, K. (2026). Fatty acid-incorporated resistant starch nanoparticles for enhanced rheology and syneresis control in set-style yogurt. Food chemistry, 522, 149942. https://doi.org/10.1016/j.foodchem.2026.149942

Chicago Style (17th ed.) Citation

DG, Kang, Son AR, Adra HJ, Lim DH, Lee JH, Park CS, and Kim YR. "Fatty Acid-incorporated Resistant Starch Nanoparticles for Enhanced Rheology and Syneresis Control in Set-style Yogurt." Food Chemistry 522 (2026): 149942. https://doi.org/10.1016/j.foodchem.2026.149942.

MLA (9th ed.) Citation

DG, Kang, et al. "Fatty Acid-incorporated Resistant Starch Nanoparticles for Enhanced Rheology and Syneresis Control in Set-style Yogurt." Food Chemistry, vol. 522, 2026, p. 149942, https://doi.org/10.1016/j.foodchem.2026.149942.