Ca(2+)-mediated free radical grafting of whey protein with ferulic acid: Physicochemical characterization and antagonistic effects on lead toxicity.
- DOI
- 10.1016/j.foodchem.2026.151254
- Published
- 2026 Sep 21
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151254,
title = {Ca(2+)-mediated free radical grafting of whey protein with ferulic acid: Physicochemical characterization and antagonistic effects on lead toxicity.},
author = {Wang Y and Wang S and Gao J and Pang S and Jia Z and Li Z and Guo H and Cheng D},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151254},
url = {https://doi.org/10.1016/j.foodchem.2026.151254}
}RIS
TY - JOUR TI - Ca(2+)-mediated free radical grafting of whey protein with ferulic acid: Physicochemical characterization and antagonistic effects on lead toxicity. AU - Wang Y AU - Wang S AU - Gao J AU - Pang S AU - Jia Z AU - Li Z AU - Guo H AU - Cheng D PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151254 UR - https://doi.org/10.1016/j.foodchem.2026.151254 ER -
APA
Y, W., S, W., J, G., S, P., Z, J., Z, L., H, G., & D, C. (2026). Ca(2+)-mediated free radical grafting of whey protein with ferulic acid: Physicochemical characterization and antagonistic effects on lead toxicity.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151254
Source records
- pubmed · retrieved 2026-09-27T12:28:19.178Z