Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties.
- DOI
- 10.1016/j.foodchem.2026.149986
- Published
- 2026 Sep 1
- Container
- Food chemistry
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- Not recorded
- Open access
- unknown
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BibTeX
@article{allodium:10.1016/j.foodchem.2026.149986,
title = {Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties.},
author = {Wang L and Cui B and Li K and Yan J and Wu H and Bai Y},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.149986},
url = {https://doi.org/10.1016/j.foodchem.2026.149986}
}RIS
TY - JOUR TI - Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties. AU - Wang L AU - Cui B AU - Li K AU - Yan J AU - Wu H AU - Bai Y PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.149986 UR - https://doi.org/10.1016/j.foodchem.2026.149986 ER -
APA
L, W., B, C., K, L., J, Y., H, W., & Y, B. (2026). Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149986
Source records
- pubmed · retrieved 2026-09-26T21:25:20.624Z