Food-related nanoemulsions: Fabrication approaches, characterization methods, and emerging applications
- DOI
- 10.1016/j.crfs.2026.101591
- Published
- 2026
- Container
- Current Research in Food Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2026.101591,
title = {Food-related nanoemulsions: Fabrication approaches, characterization methods, and emerging applications},
author = {Zhi-Hong Zhang and Kaiwei Zhang and Xiaolan Li and Yuyue Qin and Jingkun Yan and Xianli Gao},
year = {2026},
journal = {Current Research in Food Science},
doi = {10.1016/j.crfs.2026.101591},
url = {https://doi.org/10.1016/j.crfs.2026.101591}
}RIS
TY - JOUR TI - Food-related nanoemulsions: Fabrication approaches, characterization methods, and emerging applications AU - Zhi-Hong Zhang AU - Kaiwei Zhang AU - Xiaolan Li AU - Yuyue Qin AU - Jingkun Yan AU - Xianli Gao PY - 2026 JO - Current Research in Food Science DO - 10.1016/j.crfs.2026.101591 UR - https://doi.org/10.1016/j.crfs.2026.101591 ER -
APA
Zhang, Z., Zhang, K., Li, X., Qin, Y., Yan, J., & Gao, X. (2026). Food-related nanoemulsions: Fabrication approaches, characterization methods, and emerging applications. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2026.101591
Source records
- crossref · retrieved 2026-11-10T14:53:44.650Z