Comparative influence of cellulose nanofiber variants on the structural properties and digestion of traditional tofu.
- DOI
- 10.1016/j.foodchem.2026.151689
- Published
- 2026 Oct 23
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151689,
title = {Comparative influence of cellulose nanofiber variants on the structural properties and digestion of traditional tofu.},
author = {Wang Y and Qin M and Guo F and Wang J and Shi H and Liu X and Zhou Y and Yan W},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151689},
url = {https://doi.org/10.1016/j.foodchem.2026.151689}
}RIS
TY - JOUR TI - Comparative influence of cellulose nanofiber variants on the structural properties and digestion of traditional tofu. AU - Wang Y AU - Qin M AU - Guo F AU - Wang J AU - Shi H AU - Liu X AU - Zhou Y AU - Yan W PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151689 UR - https://doi.org/10.1016/j.foodchem.2026.151689 ER -
APA
Y, W., M, Q., F, G., J, W., H, S., X, L., Y, Z., & W, Y. (2026). Comparative influence of cellulose nanofiber variants on the structural properties and digestion of traditional tofu.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151689
Source records
- pubmed · retrieved 2026-11-10T19:59:59.072Z