Soybean oil body membrane protein aggregates–phospholipid material: Enhancing interfacial mechanical properties and bilayer artificial oil body fabrication
- DOI
- 10.1016/j.foodchem.2026.150822
- 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.2026.150822,
title = {Soybean oil body membrane protein aggregates–phospholipid material: Enhancing interfacial mechanical properties and bilayer artificial oil body fabrication},
author = {Xiaoyu Li and Taipei Li and Xuebing Xu and Hong Zhang and Xiaolan Xu and Yanbo Wang and Duoxia Xu and Baoguo Sun},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150822},
url = {https://doi.org/10.1016/j.foodchem.2026.150822}
}RIS
TY - JOUR TI - Soybean oil body membrane protein aggregates–phospholipid material: Enhancing interfacial mechanical properties and bilayer artificial oil body fabrication AU - Xiaoyu Li AU - Taipei Li AU - Xuebing Xu AU - Hong Zhang AU - Xiaolan Xu AU - Yanbo Wang AU - Duoxia Xu AU - Baoguo Sun PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150822 UR - https://doi.org/10.1016/j.foodchem.2026.150822 ER -
APA
Li, X., Li, T., Xu, X., Zhang, H., Xu, X., Wang, Y., Xu, D., & Sun, B. (2026). Soybean oil body membrane protein aggregates–phospholipid material: Enhancing interfacial mechanical properties and bilayer artificial oil body fabrication. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150822
Source records
- crossref · retrieved 2026-09-27T05:41:20.721Z