Stearic acid-functionalized high amylose starch nanoparticles: Tailoring interfacial wettability and thermal stability via fatty acid localization.
- DOI
- 10.1016/j.foodchem.2026.150689
- 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.2026.150689,
title = {Stearic acid-functionalized high amylose starch nanoparticles: Tailoring interfacial wettability and thermal stability via fatty acid localization.},
author = {Moon SY and Ahn EY and Cho DH and Kim JY},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150689},
url = {https://doi.org/10.1016/j.foodchem.2026.150689}
}RIS
TY - JOUR TI - Stearic acid-functionalized high amylose starch nanoparticles: Tailoring interfacial wettability and thermal stability via fatty acid localization. AU - Moon SY AU - Ahn EY AU - Cho DH AU - Kim JY PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150689 UR - https://doi.org/10.1016/j.foodchem.2026.150689 ER -
APA
SY, M., EY, A., DH, C., & JY, K. (2026). Stearic acid-functionalized high amylose starch nanoparticles: Tailoring interfacial wettability and thermal stability via fatty acid localization.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150689
Source records
- pubmed · retrieved 2026-09-26T21:27:19.027Z