Starch-based gel delivery systems for functional ingredients: insights into design, controlled release and applications.
- DOI
- 10.1016/j.foodres.2026.119001
- Published
- 2026 Jun 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119001,
title = {Starch-based gel delivery systems for functional ingredients: insights into design, controlled release and applications.},
author = {Shen X and Yang Y and Xu Y and Ai L and Zhang G and Xu X and Wang B and Wang Y and Ma C and Zhang N},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119001},
url = {https://doi.org/10.1016/j.foodres.2026.119001}
}RIS
TY - JOUR TI - Starch-based gel delivery systems for functional ingredients: insights into design, controlled release and applications. AU - Shen X AU - Yang Y AU - Xu Y AU - Ai L AU - Zhang G AU - Xu X AU - Wang B AU - Wang Y AU - Ma C AU - Zhang N PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119001 UR - https://doi.org/10.1016/j.foodres.2026.119001 ER -
APA
X, S., Y, Y., Y, X., L, A., G, Z., X, X., B, W., Y, W., C, M., & N, Z. (2026). Starch-based gel delivery systems for functional ingredients: insights into design, controlled release and applications.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119001
Source records
- pubmed · retrieved 2026-09-26T08:26:19.758Z
- europe-pmc · retrieved 2026-09-26T08:26:19.779Z