Lipase-catalyzed modification of sodium alginate: A dual physical-chemical strategy for enhanced emulsion stabilization
- DOI
- 10.1016/j.foodchem.2026.150359
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150359,
title = {Lipase-catalyzed modification of sodium alginate: A dual physical-chemical strategy for enhanced emulsion stabilization},
author = {Meng Yang and Min Zhang and Wenxiao Lin and Fang Cao and Jingna Liu and Peng Fei and Qiong Zhang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150359},
url = {https://doi.org/10.1016/j.foodchem.2026.150359}
}RIS
TY - JOUR TI - Lipase-catalyzed modification of sodium alginate: A dual physical-chemical strategy for enhanced emulsion stabilization AU - Meng Yang AU - Min Zhang AU - Wenxiao Lin AU - Fang Cao AU - Jingna Liu AU - Peng Fei AU - Qiong Zhang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150359 UR - https://doi.org/10.1016/j.foodchem.2026.150359 ER -
APA
Yang, M., Zhang, M., Lin, W., Cao, F., Liu, J., Fei, P., & Zhang, Q. (2026). Lipase-catalyzed modification of sodium alginate: A dual physical-chemical strategy for enhanced emulsion stabilization. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150359
Source records
- crossref · retrieved 2026-09-26T13:19:40.196Z