Preparation of adlay (Coix lacryma-jobi L.) starch nanoparticles by food-grade Fenton-assisted ultrasonication: structure–property relationships and potential as Pickering nanoemulsions stabilizers
- DOI
- 10.1016/j.fochx.2026.104657
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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BibTeX
@article{allodium:10.1016/j.fochx.2026.104657,
title = {Preparation of adlay (Coix lacryma-jobi L.) starch nanoparticles by food-grade Fenton-assisted ultrasonication: structure–property relationships and potential as Pickering nanoemulsions stabilizers},
author = {Achmad Praptijanto and Herlina Marta and Yana Cahyana and Yanuandri Putrasari and Heni Radiani Arifin and Nor Hayati Ibrahim},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104657},
url = {https://doi.org/10.1016/j.fochx.2026.104657}
}RIS
TY - JOUR TI - Preparation of adlay (Coix lacryma-jobi L.) starch nanoparticles by food-grade Fenton-assisted ultrasonication: structure–property relationships and potential as Pickering nanoemulsions stabilizers AU - Achmad Praptijanto AU - Herlina Marta AU - Yana Cahyana AU - Yanuandri Putrasari AU - Heni Radiani Arifin AU - Nor Hayati Ibrahim PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104657 UR - https://doi.org/10.1016/j.fochx.2026.104657 ER -
APA
Praptijanto, A., Marta, H., Cahyana, Y., Putrasari, Y., Arifin, H. R., & Ibrahim, N. H. (2026). Preparation of adlay (Coix lacryma-jobi L.) starch nanoparticles by food-grade Fenton-assisted ultrasonication: structure–property relationships and potential as Pickering nanoemulsions stabilizers. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104657
Source records
- crossref · retrieved 2026-11-07T15:18:20.544Z