Structural optimization and freeze-thaw stabilization of carnauba wax and beta-sitosterol bigels via peanut protein and sodium alginate complexation.

Hu C, Li C, Zhang W, He J, Zhang Y, Han L

DOI: 10.1016/j.fochx.2026.104430
Published: 2026 Oct
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104430,
  title = {Structural optimization and freeze-thaw stabilization of carnauba wax and beta-sitosterol bigels via peanut protein and sodium alginate complexation.},
  author = {Hu C and Li C and Zhang W and He J and Zhang Y and Han L},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104430},
  url = {https://doi.org/10.1016/j.fochx.2026.104430}
}

RIS

TY  - JOUR
TI  - Structural optimization and freeze-thaw stabilization of carnauba wax and beta-sitosterol bigels via peanut protein and sodium alginate complexation.
AU  - Hu C
AU  - Li C
AU  - Zhang W
AU  - He J
AU  - Zhang Y
AU  - Han L
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104430
UR  - https://doi.org/10.1016/j.fochx.2026.104430
ER  -

APA

C, H., C, L., W, Z., J, H., Y, Z., & L, H. (2026). Structural optimization and freeze-thaw stabilization of carnauba wax and beta-sitosterol bigels via peanut protein and sodium alginate complexation.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104430

Source records

pubmed · retrieved 2026-09-26T04:19:40.607Z