Arginine-grafted konjac glucomannan-coated liposomes for the co-encapsulation of proanthocyanidins and β-carotene: enhanced encapsulation and stability via surface charge modulation
- DOI
- 10.1016/j.foodchem.2026.151863
- 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.2026.151863,
title = {Arginine-grafted konjac glucomannan-coated liposomes for the co-encapsulation of proanthocyanidins and β-carotene: enhanced encapsulation and stability via surface charge modulation},
author = {Jiabei Liu and Min-hsiung Pan and Yi-shiou Chiou and Hualin Yang and Baomiao Ding},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151863},
url = {https://doi.org/10.1016/j.foodchem.2026.151863}
}RIS
TY - JOUR TI - Arginine-grafted konjac glucomannan-coated liposomes for the co-encapsulation of proanthocyanidins and β-carotene: enhanced encapsulation and stability via surface charge modulation AU - Jiabei Liu AU - Min-hsiung Pan AU - Yi-shiou Chiou AU - Hualin Yang AU - Baomiao Ding PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151863 UR - https://doi.org/10.1016/j.foodchem.2026.151863 ER -
APA
Liu, J., Pan, M., Chiou, Y., Yang, H., & Ding, B. (2026). Arginine-grafted konjac glucomannan-coated liposomes for the co-encapsulation of proanthocyanidins and β-carotene: enhanced encapsulation and stability via surface charge modulation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151863
Source records
- crossref · retrieved 2026-11-10T20:00:44.321Z