Morchella esculenta reshapes colloidal micro/nano-particles to improve the emulsifying properties of Tibetan chicken broth
- DOI
- 10.1016/j.fochx.2026.104706
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104706,
title = {Morchella esculenta reshapes colloidal micro/nano-particles to improve the emulsifying properties of Tibetan chicken broth},
author = {Kai Dong and Chaoya Zhao and Xinyuan Huang and Yingmei Wu and Hongbo Song and Fengping An and Yingqun Wu and Xiaojuan Song and Erhao Zhang and Qun Huang},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104706},
url = {https://doi.org/10.1016/j.fochx.2026.104706}
}RIS
TY - JOUR TI - Morchella esculenta reshapes colloidal micro/nano-particles to improve the emulsifying properties of Tibetan chicken broth AU - Kai Dong AU - Chaoya Zhao AU - Xinyuan Huang AU - Yingmei Wu AU - Hongbo Song AU - Fengping An AU - Yingqun Wu AU - Xiaojuan Song AU - Erhao Zhang AU - Qun Huang PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104706 UR - https://doi.org/10.1016/j.fochx.2026.104706 ER -
APA
Dong, K., Zhao, C., Huang, X., Wu, Y., Song, H., An, F., Wu, Y., Song, X., Zhang, E., & Huang, Q. (2026). Morchella esculenta reshapes colloidal micro/nano-particles to improve the emulsifying properties of Tibetan chicken broth. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104706
Source records
- crossref · retrieved 2026-11-07T16:02:48.556Z