APA (7th ed.) Citation

S, N., & M, M. (2026). Stevia vs. sucrose in saffron-loaded water-in-oil-in-water double emulsions: Stabilization mechanisms, rheological performance, and microstructural evolution. Food chemistry, 514, 149096. https://doi.org/10.1016/j.foodchem.2026.149096

Chicago Style (17th ed.) Citation

S, Nayebifar, and Mohebbi M. "Stevia Vs. Sucrose in Saffron-loaded Water-in-oil-in-water Double Emulsions: Stabilization Mechanisms, Rheological Performance, and Microstructural Evolution." Food Chemistry 514 (2026): 149096. https://doi.org/10.1016/j.foodchem.2026.149096.

MLA (9th ed.) Citation

S, Nayebifar, and Mohebbi M. "Stevia Vs. Sucrose in Saffron-loaded Water-in-oil-in-water Double Emulsions: Stabilization Mechanisms, Rheological Performance, and Microstructural Evolution." Food Chemistry, vol. 514, 2026, p. 149096, https://doi.org/10.1016/j.foodchem.2026.149096.