Modification of Lycium ruthenicum pomace dietary fibers: Enhanced physicochemical, structural, and functional properties
- DOI
- 10.1016/j.foodchem.2026.151012
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151012,
title = {Modification of Lycium ruthenicum pomace dietary fibers: Enhanced physicochemical, structural, and functional properties},
author = {Huiling Li and Keyu Tian and Ruiqi Wang and Ruyu Shangguan and Jingna Yang and Nana Yang and Xintao Meng and Xiang Li and Ting Zhang and Hongjie Lei},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151012},
url = {https://doi.org/10.1016/j.foodchem.2026.151012}
}RIS
TY - JOUR TI - Modification of Lycium ruthenicum pomace dietary fibers: Enhanced physicochemical, structural, and functional properties AU - Huiling Li AU - Keyu Tian AU - Ruiqi Wang AU - Ruyu Shangguan AU - Jingna Yang AU - Nana Yang AU - Xintao Meng AU - Xiang Li AU - Ting Zhang AU - Hongjie Lei PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151012 UR - https://doi.org/10.1016/j.foodchem.2026.151012 ER -
APA
Li, H., Tian, K., Wang, R., Shangguan, R., Yang, J., Yang, N., Meng, X., Li, X., Zhang, T., & Lei, H. (2026). Modification of Lycium ruthenicum pomace dietary fibers: Enhanced physicochemical, structural, and functional properties. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151012
Source records
- crossref · retrieved 2026-09-26T11:06:30.913Z