Harnessing silk proteins for advanced food preservation: a review of materials, mechanisms, and multifunctionality.
- DOI
- 10.1016/j.foodchem.2026.151608
- Published
- 2026 Oct 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151608,
title = {Harnessing silk proteins for advanced food preservation: a review of materials, mechanisms, and multifunctionality.},
author = {Zhang Q and Chen H and Yue L and Zhang X and Yang L and Guo K},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151608},
url = {https://doi.org/10.1016/j.foodchem.2026.151608}
}RIS
TY - JOUR TI - Harnessing silk proteins for advanced food preservation: a review of materials, mechanisms, and multifunctionality. AU - Zhang Q AU - Chen H AU - Yue L AU - Zhang X AU - Yang L AU - Guo K PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151608 UR - https://doi.org/10.1016/j.foodchem.2026.151608 ER -
APA
Q, Z., H, C., L, Y., X, Z., L, Y., & K, G. (2026). Harnessing silk proteins for advanced food preservation: a review of materials, mechanisms, and multifunctionality.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151608
Source records
- pubmed · retrieved 2026-11-10T20:00:11.506Z