Phospholipids as natural emulsifiers in foods and beverages: Structure, interfacial properties, and applications
- DOI
- 10.1016/j.cis.2026.104069
- Published
- 2026-12
- Container
- Advances in Colloid and Interface Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.cis.2026.104069,
title = {Phospholipids as natural emulsifiers in foods and beverages: Structure, interfacial properties, and applications},
author = {Zhichang Qiu and Mahesh Kharat and Maxime Saffon and David Julian McClements},
year = {2026},
journal = {Advances in Colloid and Interface Science},
doi = {10.1016/j.cis.2026.104069},
url = {https://doi.org/10.1016/j.cis.2026.104069}
}RIS
TY - JOUR TI - Phospholipids as natural emulsifiers in foods and beverages: Structure, interfacial properties, and applications AU - Zhichang Qiu AU - Mahesh Kharat AU - Maxime Saffon AU - David Julian McClements PY - 2026 JO - Advances in Colloid and Interface Science DO - 10.1016/j.cis.2026.104069 UR - https://doi.org/10.1016/j.cis.2026.104069 ER -
APA
Qiu, Z., Kharat, M., Saffon, M., & McClements, D. J. (2026). Phospholipids as natural emulsifiers in foods and beverages: Structure, interfacial properties, and applications. Advances in Colloid and Interface Science. https://doi.org/10.1016/j.cis.2026.104069
Source records
- crossref · retrieved 2026-11-08T21:57:40.961Z