Functional properties and Pickering emulsion stability of whey protein isolate-inulin complexes enhanced by covalent modification of proanthocyanidins.
- DOI
- 10.1002/jsfa.70823
- Published
- 2026 Oct
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70823,
title = {Functional properties and Pickering emulsion stability of whey protein isolate-inulin complexes enhanced by covalent modification of proanthocyanidins.},
author = {Lu JX and Qin YQ and Ren JN and An Q and Ma LF and Hu XW and Fan G and Pan SY},
year = {2026},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.70823},
url = {https://doi.org/10.1002/jsfa.70823}
}RIS
TY - JOUR TI - Functional properties and Pickering emulsion stability of whey protein isolate-inulin complexes enhanced by covalent modification of proanthocyanidins. AU - Lu JX AU - Qin YQ AU - Ren JN AU - An Q AU - Ma LF AU - Hu XW AU - Fan G AU - Pan SY PY - 2026 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.70823 UR - https://doi.org/10.1002/jsfa.70823 ER -
APA
JX, L., YQ, Q., JN, R., Q, A., LF, M., XW, H., G, F., & SY, P. (2026). Functional properties and Pickering emulsion stability of whey protein isolate-inulin complexes enhanced by covalent modification of proanthocyanidins.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70823
Source records
- pubmed · retrieved 2026-09-27T01:42:37.728Z