Rice protein stabilized high-internal-phase emulsions for delivery of α-tocopherol in 3D-printed dysphagia-friendly foods: Influence of extraction methods.

Shi H, Yan W, Zhang M, Qin M, Wang J, Liu X, Wang Y.

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DOI: 10.1016/j.fochx.2026.104509
Published: 2026-09-28
Container: Food Chem X
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104509,
  title = {Rice protein stabilized high-internal-phase emulsions for delivery of α-tocopherol in 3D-printed dysphagia-friendly foods: Influence of extraction methods.},
  author = {Shi H and  Yan W and  Zhang M and  Qin M and  Wang J and  Liu X and  Wang Y.},
  year = {2026},
  journal = {Food Chem X},
  doi = {10.1016/j.fochx.2026.104509},
  url = {https://doi.org/10.1016/j.fochx.2026.104509}
}

RIS

TY  - JOUR
TI  - Rice protein stabilized high-internal-phase emulsions for delivery of α-tocopherol in 3D-printed dysphagia-friendly foods: Influence of extraction methods.
AU  - Shi H
AU  -  Yan W
AU  -  Zhang M
AU  -  Qin M
AU  -  Wang J
AU  -  Liu X
AU  -  Wang Y.
PY  - 2026
JO  - Food Chem X
DO  - 10.1016/j.fochx.2026.104509
UR  - https://doi.org/10.1016/j.fochx.2026.104509
ER  -

APA

H, S., W, Y., M, Z., M, Q., J, W., X, L., & Y., W. (2026). Rice protein stabilized high-internal-phase emulsions for delivery of α-tocopherol in 3D-printed dysphagia-friendly foods: Influence of extraction methods.. Food Chem X. https://doi.org/10.1016/j.fochx.2026.104509

Source records

europe-pmc · retrieved 2026-11-10T12:24:44.039Z
europe-pmc · retrieved 2026-11-10T12:24:44.039Z
doaj · retrieved 2026-11-10T12:24:44.030Z