Hierarchical regulation of soy protein isolate fibrillation: ionic strength gating, cation-specific coordination, and tannic acid remodeling for enhanced emulsification
- DOI
- 10.1016/j.foodchem.2026.152032
- 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.2026.152032,
title = {Hierarchical regulation of soy protein isolate fibrillation: ionic strength gating, cation-specific coordination, and tannic acid remodeling for enhanced emulsification},
author = {Shun Zhang and Lili Qi and Caijun Xia and Jisheng Shen and Mengting Wang and Jinbo Wang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.152032},
url = {https://doi.org/10.1016/j.foodchem.2026.152032}
}RIS
TY - JOUR TI - Hierarchical regulation of soy protein isolate fibrillation: ionic strength gating, cation-specific coordination, and tannic acid remodeling for enhanced emulsification AU - Shun Zhang AU - Lili Qi AU - Caijun Xia AU - Jisheng Shen AU - Mengting Wang AU - Jinbo Wang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.152032 UR - https://doi.org/10.1016/j.foodchem.2026.152032 ER -
APA
Zhang, S., Qi, L., Xia, C., Shen, J., Wang, M., & Wang, J. (2026). Hierarchical regulation of soy protein isolate fibrillation: ionic strength gating, cation-specific coordination, and tannic acid remodeling for enhanced emulsification. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.152032
Source records
- crossref · retrieved 2026-11-10T20:02:13.087Z