Dual-function Pickering emulsion stabilized by oat β-glucan/soybean protein nanoparticles via hydrogen bonding-driven self-assembly for fat substitutes and shelf-life extension in cheese sticks.
- DOI
- 10.1016/j.foodchem.2026.151150
- Published
- 2026 Sep 11
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151150,
title = {Dual-function Pickering emulsion stabilized by oat β-glucan/soybean protein nanoparticles via hydrogen bonding-driven self-assembly for fat substitutes and shelf-life extension in cheese sticks.},
author = {Zhang H and Gao J and Lv S and Wu S and Cao X and Su W and Wang Y and Tan M},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151150},
url = {https://doi.org/10.1016/j.foodchem.2026.151150}
}RIS
TY - JOUR TI - Dual-function Pickering emulsion stabilized by oat β-glucan/soybean protein nanoparticles via hydrogen bonding-driven self-assembly for fat substitutes and shelf-life extension in cheese sticks. AU - Zhang H AU - Gao J AU - Lv S AU - Wu S AU - Cao X AU - Su W AU - Wang Y AU - Tan M PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151150 UR - https://doi.org/10.1016/j.foodchem.2026.151150 ER -
APA
H, Z., J, G., S, L., S, W., X, C., W, S., Y, W., & M, T. (2026). Dual-function Pickering emulsion stabilized by oat β-glucan/soybean protein nanoparticles via hydrogen bonding-driven self-assembly for fat substitutes and shelf-life extension in cheese sticks.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151150
Source records
- pubmed · retrieved 2026-09-26T16:02:08.772Z