Design of metastable peanut protein-polyphenol complex particles for tunable flow, interfacial, and gelation properties.
- DOI
- 10.1016/j.foodchem.2026.150611
- Published
- 2026 Oct 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150611,
title = {Design of metastable peanut protein-polyphenol complex particles for tunable flow, interfacial, and gelation properties.},
author = {Cui S and Cao S and Xiao T and Zheng Y and Xiang F and Yu L and Wang Q and Ma X and Adhikari B and Shi A},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150611},
url = {https://doi.org/10.1016/j.foodchem.2026.150611}
}RIS
TY - JOUR TI - Design of metastable peanut protein-polyphenol complex particles for tunable flow, interfacial, and gelation properties. AU - Cui S AU - Cao S AU - Xiao T AU - Zheng Y AU - Xiang F AU - Yu L AU - Wang Q AU - Ma X AU - Adhikari B AU - Shi A PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150611 UR - https://doi.org/10.1016/j.foodchem.2026.150611 ER -
APA
S, C., S, C., T, X., Y, Z., F, X., L, Y., Q, W., X, M., B, A., & A, S. (2026). Design of metastable peanut protein-polyphenol complex particles for tunable flow, interfacial, and gelation properties.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150611
Source records
- pubmed · retrieved 2026-09-26T16:52:14.562Z