Valorization of corn silk protein: pH-driven structural modulation for emulsion-templated oleogel fabrication

Chuxin Ke, Jiayang He, Fanyu Hao, Bo Pang

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DOI: 10.1016/j.crfs.2026.101607
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.2026.101607,
  title = {Valorization of corn silk protein: pH-driven structural modulation for emulsion-templated oleogel fabrication},
  author = {Chuxin Ke and Jiayang He and Fanyu Hao and Bo Pang},
  year = {2026},
  journal = {Current Research in Food Science},
  doi = {10.1016/j.crfs.2026.101607},
  url = {https://doi.org/10.1016/j.crfs.2026.101607}
}

RIS

TY  - JOUR
TI  - Valorization of corn silk protein: pH-driven structural modulation for emulsion-templated oleogel fabrication
AU  - Chuxin Ke
AU  - Jiayang He
AU  - Fanyu Hao
AU  - Bo Pang
PY  - 2026
JO  - Current Research in Food Science
DO  - 10.1016/j.crfs.2026.101607
UR  - https://doi.org/10.1016/j.crfs.2026.101607
ER  -

APA

Ke, C., He, J., Hao, F., & Pang, B. (2026). Valorization of corn silk protein: pH-driven structural modulation for emulsion-templated oleogel fabrication. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2026.101607

Source records

crossref · retrieved 2026-11-08T19:29:16.547Z