Plant-based nanoparticles for food systems: preparation strategies, pH-driven assembly, and emerging plant-to-nano processing

Minghe Wang, Xiping Gong, Hualu Zhou

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DOI: 10.1016/j.foodchem.2026.150791
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.2026.150791,
  title = {Plant-based nanoparticles for food systems: preparation strategies, pH-driven assembly, and emerging plant-to-nano processing},
  author = {Minghe Wang and Xiping Gong and Hualu Zhou},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.150791},
  url = {https://doi.org/10.1016/j.foodchem.2026.150791}
}

RIS

TY  - JOUR
TI  - Plant-based nanoparticles for food systems: preparation strategies, pH-driven assembly, and emerging plant-to-nano processing
AU  - Minghe Wang
AU  - Xiping Gong
AU  - Hualu Zhou
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.150791
UR  - https://doi.org/10.1016/j.foodchem.2026.150791
ER  -

APA

Wang, M., Gong, X., & Zhou, H. (2026). Plant-based nanoparticles for food systems: preparation strategies, pH-driven assembly, and emerging plant-to-nano processing. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150791

Source records

crossref · retrieved 2026-09-26T21:28:06.433Z