Kierulf, Arkaye, Whaley, Judith, Liu, Weichang, Enayati, Mojtaba, Tan, Chen, Perez-Herrera, Mariana, You, Zheng, and Abbaspourrad, Alireza. Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers. Retrieved from https://par.nsf.gov/biblio/10148238. Food Chemistry 315.C Web. doi:10.1016/j.foodchem.2020.126246.

Kierulf, Arkaye, Whaley, Judith, Liu, Weichang, Enayati, Mojtaba, Tan, Chen, Perez-Herrera, Mariana, You, Zheng, & Abbaspourrad, Alireza. Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers. Food Chemistry, 315 (C). Retrieved from https://par.nsf.gov/biblio/10148238. https://doi.org/10.1016/j.foodchem.2020.126246

Kierulf, Arkaye, Whaley, Judith, Liu, Weichang, Enayati, Mojtaba, Tan, Chen, Perez-Herrera, Mariana, You, Zheng, and Abbaspourrad, Alireza. "Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers". Food Chemistry 315 (C). Country unknown/Code not available. https://doi.org/10.1016/j.foodchem.2020.126246. https://par.nsf.gov/biblio/10148238.

@article{osti_10148238,
place = {Country unknown/Code not available}, title = {Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers}, url = {https://par.nsf.gov/biblio/10148238}, DOI = {10.1016/j.foodchem.2020.126246}, abstractNote = {}, journal = {Food Chemistry}, volume = {315}, number = {C}, author = {Kierulf, Arkaye and Whaley, Judith and Liu, Weichang and Enayati, Mojtaba and Tan, Chen and Perez-Herrera, Mariana and You, Zheng and Abbaspourrad, Alireza}, }