Nanocellulose in food science: structure–property relationships, functional applications, safety, and future perspectives
- DOI
- 10.1002/jsfa.71181
- Published
- 2026-10-29
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.71181,
title = {Nanocellulose in food science: structure–property relationships, functional applications, safety, and future perspectives},
author = {Berkani Somia and Cancan Shan and Mei Cui and Habib Ullah and Rongxin Su and Maina Mwangi and Daniel Pasquini and Renliang Huang},
year = {2026},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.71181},
url = {https://doi.org/10.1002/jsfa.71181}
}RIS
TY - JOUR TI - Nanocellulose in food science: structure–property relationships, functional applications, safety, and future perspectives AU - Berkani Somia AU - Cancan Shan AU - Mei Cui AU - Habib Ullah AU - Rongxin Su AU - Maina Mwangi AU - Daniel Pasquini AU - Renliang Huang PY - 2026 JO - Journal of the Science of Food and Agriculture DO - 10.1002/jsfa.71181 UR - https://doi.org/10.1002/jsfa.71181 ER -
APA
Somia, B., Shan, C., Cui, M., Ullah, H., Su, R., Mwangi, M., Pasquini, D., & Huang, R. (2026). Nanocellulose in food science: structure–property relationships, functional applications, safety, and future perspectives. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71181
Source records
- crossref · retrieved 2026-11-10T13:36:18.332Z