Heat-induced homogeneous dispersion–cold setting assembly strategy to construct tea polyphenols-starch functionalized hydrogel for encapsulation and controlled release of curcumin
- DOI
- 10.1016/j.foodchem.2026.151274
- 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.2026.151274,
title = {Heat-induced homogeneous dispersion–cold setting assembly strategy to construct tea polyphenols-starch functionalized hydrogel for encapsulation and controlled release of curcumin},
author = {Xiaohua Huang and Zirong Liang and Dan Luo and Guangyao Zhang and Huayu Hu and Tao Gan and Zuqiang Huang and Yanjuan Zhang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151274},
url = {https://doi.org/10.1016/j.foodchem.2026.151274}
}RIS
TY - JOUR TI - Heat-induced homogeneous dispersion–cold setting assembly strategy to construct tea polyphenols-starch functionalized hydrogel for encapsulation and controlled release of curcumin AU - Xiaohua Huang AU - Zirong Liang AU - Dan Luo AU - Guangyao Zhang AU - Huayu Hu AU - Tao Gan AU - Zuqiang Huang AU - Yanjuan Zhang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151274 UR - https://doi.org/10.1016/j.foodchem.2026.151274 ER -
APA
Huang, X., Liang, Z., Luo, D., Zhang, G., Hu, H., Gan, T., Huang, Z., & Zhang, Y. (2026). Heat-induced homogeneous dispersion–cold setting assembly strategy to construct tea polyphenols-starch functionalized hydrogel for encapsulation and controlled release of curcumin. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151274
Source records
- crossref · retrieved 2026-09-27T10:07:33.146Z