Interactions, microstructures, and functional characterization of starch-based films reinforced with oxalic acid-modified honeysuckle flower powder
- DOI
- 10.1016/j.foodchem.2026.151125
- 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.2026.151125,
title = {Interactions, microstructures, and functional characterization of starch-based films reinforced with oxalic acid-modified honeysuckle flower powder},
author = {Yue Zhang and Qi Zhang and Dongying Song and Hongsheng Liu and Jie Zeng and Haiyan Gao},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151125},
url = {https://doi.org/10.1016/j.foodchem.2026.151125}
}RIS
TY - JOUR TI - Interactions, microstructures, and functional characterization of starch-based films reinforced with oxalic acid-modified honeysuckle flower powder AU - Yue Zhang AU - Qi Zhang AU - Dongying Song AU - Hongsheng Liu AU - Jie Zeng AU - Haiyan Gao PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151125 UR - https://doi.org/10.1016/j.foodchem.2026.151125 ER -
APA
Zhang, Y., Zhang, Q., Song, D., Liu, H., Zeng, J., & Gao, H. (2026). Interactions, microstructures, and functional characterization of starch-based films reinforced with oxalic acid-modified honeysuckle flower powder. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151125
Source records
- crossref · retrieved 2026-09-26T15:26:46.059Z