Corrigendum to "Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin" [Food Chem. 357 (2021) 129726].
- DOI
- 10.1016/j.foodchem.2026.151866
- Published
- 2026 Nov 5
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151866,
title = {Corrigendum to "Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin" [Food Chem. 357 (2021) 129726].},
author = {Zhang B and Meng R and Li XL and Liu WJ and Cheng JS and Wang W},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151866},
url = {https://doi.org/10.1016/j.foodchem.2026.151866}
}RIS
TY - JOUR TI - Corrigendum to "Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin" [Food Chem. 357 (2021) 129726]. AU - Zhang B AU - Meng R AU - Li XL AU - Liu WJ AU - Cheng JS AU - Wang W PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151866 UR - https://doi.org/10.1016/j.foodchem.2026.151866 ER -
APA
B, Z., R, M., XL, L., WJ, L., JS, C., & W, W. (2026). Corrigendum to "Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin" [Food Chem. 357 (2021) 129726].. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151866
Source records
- pubmed · retrieved 2026-11-10T20:24:23.094Z