Hydrogels from quinoa protein aggregates: structural features, functional properties, and delivery application.

Liu J, Yang H, Wang Z, Li Z, Liu J

DOI: 10.1016/j.foodchem.2026.151013
Published: 2026 Sep 5
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151013,
  title = {Hydrogels from quinoa protein aggregates: structural features, functional properties, and delivery application.},
  author = {Liu J and Yang H and Wang Z and Li Z and Liu J},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.151013},
  url = {https://doi.org/10.1016/j.foodchem.2026.151013}
}

RIS

TY  - JOUR
TI  - Hydrogels from quinoa protein aggregates: structural features, functional properties, and delivery application.
AU  - Liu J
AU  - Yang H
AU  - Wang Z
AU  - Li Z
AU  - Liu J
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.151013
UR  - https://doi.org/10.1016/j.foodchem.2026.151013
ER  -

APA

J, L., H, Y., Z, W., Z, L., & J, L. (2026). Hydrogels from quinoa protein aggregates: structural features, functional properties, and delivery application.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151013

Source records

pubmed · retrieved 2026-09-26T12:18:14.359Z