Development and characterization of BSA-pullulan gel matrices incorporating orange peel flavonoids: Structural interactions and antimicrobial and antioxidant functionalities.
- DOI
- 10.1016/j.foodchem.2025.146329
- Published
- 2025 Dec 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.146329,
title = {Development and characterization of BSA-pullulan gel matrices incorporating orange peel flavonoids: Structural interactions and antimicrobial and antioxidant functionalities.},
author = {Salah M and Sobhy M and Fang Y and El-Sayed SM and Khalifa I and Korin A and Mansour M and Bacha SAS and Maqsood S and Wang Y},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.146329},
url = {https://doi.org/10.1016/j.foodchem.2025.146329}
}RIS
TY - JOUR TI - Development and characterization of BSA-pullulan gel matrices incorporating orange peel flavonoids: Structural interactions and antimicrobial and antioxidant functionalities. AU - Salah M AU - Sobhy M AU - Fang Y AU - El-Sayed SM AU - Khalifa I AU - Korin A AU - Mansour M AU - Bacha SAS AU - Maqsood S AU - Wang Y PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.146329 UR - https://doi.org/10.1016/j.foodchem.2025.146329 ER -
APA
M, S., M, S., Y, F., SM, E., I, K., A, K., M, M., SAS, B., S, M., & Y, W. (2025). Development and characterization of BSA-pullulan gel matrices incorporating orange peel flavonoids: Structural interactions and antimicrobial and antioxidant functionalities.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.146329
Source records
- pubmed · retrieved 2026-11-10T19:59:56.845Z