Regulation mechanism of polymorphic nanocellulose on the gelation of pea protein amyloid fibrils: Conformation modification and molecular interaction perspective
- DOI
- 10.1016/j.foodchem.2026.151857
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151857,
title = {Regulation mechanism of polymorphic nanocellulose on the gelation of pea protein amyloid fibrils: Conformation modification and molecular interaction perspective},
author = {Anqi Wei and Jianxia Xu and Lu Lin and Xiuqing Wang and Lejun Hu and Yingnan Liu and Yaosong Wang and Yaqing Xiao},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151857},
url = {https://doi.org/10.1016/j.foodchem.2026.151857}
}RIS
TY - JOUR TI - Regulation mechanism of polymorphic nanocellulose on the gelation of pea protein amyloid fibrils: Conformation modification and molecular interaction perspective AU - Anqi Wei AU - Jianxia Xu AU - Lu Lin AU - Xiuqing Wang AU - Lejun Hu AU - Yingnan Liu AU - Yaosong Wang AU - Yaqing Xiao PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151857 UR - https://doi.org/10.1016/j.foodchem.2026.151857 ER -
APA
Wei, A., Xu, J., Lin, L., Wang, X., Hu, L., Liu, Y., Wang, Y., & Xiao, Y. (2026). Regulation mechanism of polymorphic nanocellulose on the gelation of pea protein amyloid fibrils: Conformation modification and molecular interaction perspective. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151857
Source records
- crossref · retrieved 2026-11-08T18:42:31.544Z