Enhancing Pickering emulsion stabilization of insoluble rice bran natural complexes: Structure-dependent interfacial regulation by catechin monomers.

Cui H, Li H, Yu E, Wu X, Lin L, Wu W.

DOI: 10.1016/j.crfs.2026.101554
Published: 2026-09-08
Container: Curr Res Food Sci
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.crfs.2026.101554,
  title = {Enhancing Pickering emulsion stabilization of insoluble rice bran natural complexes: Structure-dependent interfacial regulation by catechin monomers.},
  author = {Cui H and  Li H and  Yu E and  Wu X and  Lin L and  Wu W.},
  year = {2026},
  journal = {Curr Res Food Sci},
  doi = {10.1016/j.crfs.2026.101554},
  url = {https://doi.org/10.1016/j.crfs.2026.101554}
}

RIS

TY  - JOUR
TI  - Enhancing Pickering emulsion stabilization of insoluble rice bran natural complexes: Structure-dependent interfacial regulation by catechin monomers.
AU  - Cui H
AU  -  Li H
AU  -  Yu E
AU  -  Wu X
AU  -  Lin L
AU  -  Wu W.
PY  - 2026
JO  - Curr Res Food Sci
DO  - 10.1016/j.crfs.2026.101554
UR  - https://doi.org/10.1016/j.crfs.2026.101554
ER  -

APA

H, C., H, L., E, Y., X, W., L, L., & W., W. (2026). Enhancing Pickering emulsion stabilization of insoluble rice bran natural complexes: Structure-dependent interfacial regulation by catechin monomers.. Curr Res Food Sci. https://doi.org/10.1016/j.crfs.2026.101554

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europe-pmc · retrieved 2026-09-25T12:47:25.955Z