A crystal engineering approach for rational design of curcumin crystals for Pickering stabilization of emulsions.
- DOI
- 10.1016/j.foodres.2024.114871
- Published
- 2024 Oct
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2024.114871,
title = {A crystal engineering approach for rational design of curcumin crystals for Pickering stabilization of emulsions.},
author = {Del Duca G and Parisi E and Artusio F and Calì E and Fraterrigo Garofalo S and Rosso C and Cauda V and Chierotti MR and Simone E},
year = {2024},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2024.114871},
url = {https://doi.org/10.1016/j.foodres.2024.114871}
}RIS
TY - JOUR TI - A crystal engineering approach for rational design of curcumin crystals for Pickering stabilization of emulsions. AU - Del Duca G AU - Parisi E AU - Artusio F AU - Calì E AU - Fraterrigo Garofalo S AU - Rosso C AU - Cauda V AU - Chierotti MR AU - Simone E PY - 2024 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2024.114871 UR - https://doi.org/10.1016/j.foodres.2024.114871 ER -
APA
G, D. D., E, P., F, A., E, C., S, F. G., C, R., V, C., MR, C., & E, S. (2024). A crystal engineering approach for rational design of curcumin crystals for Pickering stabilization of emulsions.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2024.114871
Source records
- pubmed · retrieved 2026-09-26T17:18:07.978Z