Exploring the mechanism of emulsion stability in myofibrillar protein-κ-carrageenan emulsions prepared by different fat types: Perspective on interfacial adsorption kinetics and interfacial proteins conformation.
- DOI
- 10.1016/j.foodchem.2026.151187
- Published
- 2026 Sep 20
- Container
- Food chemistry
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- Not recorded
- Open access
- unknown
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BibTeX
@article{allodium:10.1016/j.foodchem.2026.151187,
title = {Exploring the mechanism of emulsion stability in myofibrillar protein-κ-carrageenan emulsions prepared by different fat types: Perspective on interfacial adsorption kinetics and interfacial proteins conformation.},
author = {Yao W and Wang Y and Feng Y and Sun F and Zhang H and Zhang H and Yang X and Yang K and Liu Q and Cao C},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151187},
url = {https://doi.org/10.1016/j.foodchem.2026.151187}
}RIS
TY - JOUR TI - Exploring the mechanism of emulsion stability in myofibrillar protein-κ-carrageenan emulsions prepared by different fat types: Perspective on interfacial adsorption kinetics and interfacial proteins conformation. AU - Yao W AU - Wang Y AU - Feng Y AU - Sun F AU - Zhang H AU - Zhang H AU - Yang X AU - Yang K AU - Liu Q AU - Cao C PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151187 UR - https://doi.org/10.1016/j.foodchem.2026.151187 ER -
APA
W, Y., Y, W., Y, F., F, S., H, Z., H, Z., X, Y., K, Y., Q, L., & C, C. (2026). Exploring the mechanism of emulsion stability in myofibrillar protein-κ-carrageenan emulsions prepared by different fat types: Perspective on interfacial adsorption kinetics and interfacial proteins conformation.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151187
Source records
- pubmed · retrieved 2026-09-26T19:21:58.319Z