Enhancement of capsanthin emulsions stabilized by soy protein isolate-xanthan gum complexes on the conformational changes, gelation properties and storage stability of myofibrillar protein.
- DOI
- 10.1016/j.foodchem.2026.151086
- Published
- 2026 Sep 8
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151086,
title = {Enhancement of capsanthin emulsions stabilized by soy protein isolate-xanthan gum complexes on the conformational changes, gelation properties and storage stability of myofibrillar protein.},
author = {Wang T and Zheng B and An Y and Shang F and Liu R and Xu M and Wang H},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151086},
url = {https://doi.org/10.1016/j.foodchem.2026.151086}
}RIS
TY - JOUR TI - Enhancement of capsanthin emulsions stabilized by soy protein isolate-xanthan gum complexes on the conformational changes, gelation properties and storage stability of myofibrillar protein. AU - Wang T AU - Zheng B AU - An Y AU - Shang F AU - Liu R AU - Xu M AU - Wang H PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151086 UR - https://doi.org/10.1016/j.foodchem.2026.151086 ER -
APA
T, W., B, Z., Y, A., F, S., R, L., M, X., & H, W. (2026). Enhancement of capsanthin emulsions stabilized by soy protein isolate-xanthan gum complexes on the conformational changes, gelation properties and storage stability of myofibrillar protein.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151086
Source records
- pubmed · retrieved 2026-09-26T23:37:11.950Z