Debranching and OSA esterification of waxy maize starch: effects on nanoparticle properties and emulsion performance
- DOI
- 10.1016/j.fochx.2026.104041
- Published
- 2026-05
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104041,
title = {Debranching and OSA esterification of waxy maize starch: effects on nanoparticle properties and emulsion performance},
author = {Chang Liu and Jiaxin Liang and Yangyang Chu and Zhenjiang Li and Zhen Wang and Lele Lu and Lidong Wang and Changsheng Li},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104041},
url = {https://doi.org/10.1016/j.fochx.2026.104041}
}RIS
TY - JOUR TI - Debranching and OSA esterification of waxy maize starch: effects on nanoparticle properties and emulsion performance AU - Chang Liu AU - Jiaxin Liang AU - Yangyang Chu AU - Zhenjiang Li AU - Zhen Wang AU - Lele Lu AU - Lidong Wang AU - Changsheng Li PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104041 UR - https://doi.org/10.1016/j.fochx.2026.104041 ER -
APA
Liu, C., Liang, J., Chu, Y., Li, Z., Wang, Z., Lu, L., Wang, L., & Li, C. (2026). Debranching and OSA esterification of waxy maize starch: effects on nanoparticle properties and emulsion performance. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104041
Source records
- crossref · retrieved 2026-09-26T17:11:32.449Z