Enhancing nattokinase stability through synergistic interactions:Construction and mechanism analysis of multi-level encapsulation structures in fig-like gel beads.
- DOI
- 10.1016/j.foodres.2026.119216
- Published
- 2026 Jul 31
- 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.2026.119216,
title = {Enhancing nattokinase stability through synergistic interactions:Construction and mechanism analysis of multi-level encapsulation structures in fig-like gel beads.},
author = {Cheng Y and Tong Y and Tao S and Zhang S and Jiang H and Yang R},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119216},
url = {https://doi.org/10.1016/j.foodres.2026.119216}
}RIS
TY - JOUR TI - Enhancing nattokinase stability through synergistic interactions:Construction and mechanism analysis of multi-level encapsulation structures in fig-like gel beads. AU - Cheng Y AU - Tong Y AU - Tao S AU - Zhang S AU - Jiang H AU - Yang R PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119216 UR - https://doi.org/10.1016/j.foodres.2026.119216 ER -
APA
Y, C., Y, T., S, T., S, Z., H, J., & R, Y. (2026). Enhancing nattokinase stability through synergistic interactions:Construction and mechanism analysis of multi-level encapsulation structures in fig-like gel beads.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119216
Source records
- pubmed · retrieved 2026-09-26T11:02:06.127Z