Pickering emulsions stabilized by rice bran protein particles-glycyrrhizic acid complexes: structural characterization, stability assessment, and curcumin delivery performance
- DOI
- 10.1016/j.foodchem.2026.151018
- 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.2026.151018,
title = {Pickering emulsions stabilized by rice bran protein particles-glycyrrhizic acid complexes: structural characterization, stability assessment, and curcumin delivery performance},
author = {Lang Cai and Rui Wang and Yufei Li and Shixin Song and Lei Yu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151018},
url = {https://doi.org/10.1016/j.foodchem.2026.151018}
}RIS
TY - JOUR TI - Pickering emulsions stabilized by rice bran protein particles-glycyrrhizic acid complexes: structural characterization, stability assessment, and curcumin delivery performance AU - Lang Cai AU - Rui Wang AU - Yufei Li AU - Shixin Song AU - Lei Yu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151018 UR - https://doi.org/10.1016/j.foodchem.2026.151018 ER -
APA
Cai, L., Wang, R., Li, Y., Song, S., & Yu, L. (2026). Pickering emulsions stabilized by rice bran protein particles-glycyrrhizic acid complexes: structural characterization, stability assessment, and curcumin delivery performance. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151018
Source records
- crossref · retrieved 2026-09-26T09:57:30.882Z