Intermolecular interactions and structural evolution of candidate soy protein isolate/xylitol adhesives under heat treatment and tannic acid modulation
- DOI
- 10.1016/j.foodchem.2026.151928
- 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.2026.151928,
title = {Intermolecular interactions and structural evolution of candidate soy protein isolate/xylitol adhesives under heat treatment and tannic acid modulation},
author = {Ziyang Zhang and Yangyang Li and Jingyi Long and Peng Wang and Shengnan Wang and He Liu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151928},
url = {https://doi.org/10.1016/j.foodchem.2026.151928}
}RIS
TY - JOUR TI - Intermolecular interactions and structural evolution of candidate soy protein isolate/xylitol adhesives under heat treatment and tannic acid modulation AU - Ziyang Zhang AU - Yangyang Li AU - Jingyi Long AU - Peng Wang AU - Shengnan Wang AU - He Liu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151928 UR - https://doi.org/10.1016/j.foodchem.2026.151928 ER -
APA
Zhang, Z., Li, Y., Long, J., Wang, P., Wang, S., & Liu, H. (2026). Intermolecular interactions and structural evolution of candidate soy protein isolate/xylitol adhesives under heat treatment and tannic acid modulation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151928
Source records
- crossref · retrieved 2026-11-07T00:38:22.910Z