Structure-function relationships of potato protein-gum arabic-β-cyclodextrin ternary complexes for emulsion stability and suppression of volatile release from Chinese giant salamander oil.
- DOI
- 10.1016/j.foodchem.2026.151595
- Published
- 2026 Oct 13
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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BibTeX
@article{allodium:10.1016/j.foodchem.2026.151595,
title = {Structure-function relationships of potato protein-gum arabic-β-cyclodextrin ternary complexes for emulsion stability and suppression of volatile release from Chinese giant salamander oil.},
author = {Li K and Ma M and Bian H and Wang S and Wang D and Cheng H and Guo L and Zhu J},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151595},
url = {https://doi.org/10.1016/j.foodchem.2026.151595}
}RIS
TY - JOUR TI - Structure-function relationships of potato protein-gum arabic-β-cyclodextrin ternary complexes for emulsion stability and suppression of volatile release from Chinese giant salamander oil. AU - Li K AU - Ma M AU - Bian H AU - Wang S AU - Wang D AU - Cheng H AU - Guo L AU - Zhu J PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151595 UR - https://doi.org/10.1016/j.foodchem.2026.151595 ER -
APA
K, L., M, M., H, B., S, W., D, W., H, C., L, G., & J, Z. (2026). Structure-function relationships of potato protein-gum arabic-β-cyclodextrin ternary complexes for emulsion stability and suppression of volatile release from Chinese giant salamander oil.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151595
Source records
- pubmed · retrieved 2026-11-10T21:43:58.164Z