APA   Click to copy
Zhang, Z., Kumar Sharma, A., Chen, L., & Zheng, B. (2025). Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective. Critical Reviews in Food Science and Nutrition, 65, 4805–4821.

Chicago/Turabian   Click to copy
Zhang, Zengjiang, Anand Kumar Sharma, Ling Chen, and Bo Zheng. “Enhancing Optimal Molecular Interactions during Food Processing to Design Starch Key Structures for Regulating Quality and Nutrition of Starch-Based Foods: an Overview from a Synergistic Regulatory Perspective.” Critical Reviews in Food Science and Nutrition 65 (2025): 4805–4821.

MLA   Click to copy
Zhang, Zengjiang, et al. “Enhancing Optimal Molecular Interactions during Food Processing to Design Starch Key Structures for Regulating Quality and Nutrition of Starch-Based Foods: an Overview from a Synergistic Regulatory Perspective.” Critical Reviews in Food Science and Nutrition, vol. 65, Taylor \& Francis, 2025, pp. 4805–21.

@article{zhang2025a,
  title = {Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective},
  year = {2025},
  journal = {Critical Reviews in Food Science and Nutrition},
  pages = {4805--4821},
  publisher = {Taylor \& Francis},
  volume = {65},
  author = {Zhang, Zengjiang and Kumar Sharma, Anand and Chen, Ling and Zheng, Bo}
}