Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins.

Eyiz V, Tontul İ, Türker S

DOI: 10.1002/jsfa.70948
Published: 2026 Jul 29
Container: Journal of the science of food and agriculture
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.70948,
  title = {Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins.},
  author = {Eyiz V and Tontul İ and Türker S},
  year = {2026},
  journal = {Journal of the science of food and agriculture},
  doi = {10.1002/jsfa.70948},
  url = {https://doi.org/10.1002/jsfa.70948}
}

RIS

TY  - JOUR
TI  - Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins.
AU  - Eyiz V
AU  - Tontul İ
AU  - Türker S
PY  - 2026
JO  - Journal of the science of food and agriculture
DO  - 10.1002/jsfa.70948
UR  - https://doi.org/10.1002/jsfa.70948
ER  -

APA

V, E., İ, T., & S, T. (2026). Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70948

Source records

pubmed · retrieved 2026-09-27T07:21:46.357Z
europe-pmc · retrieved 2026-09-27T07:21:46.397Z