Effects of starch nanoparticle-stabilized oleic acid emulsions and warm storage on the structural properties and starch digestibility of cooked rice
- DOI
- 10.1016/j.foodres.2026.119994
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119994,
title = {Effects of starch nanoparticle-stabilized oleic acid emulsions and warm storage on the structural properties and starch digestibility of cooked rice},
author = {Ah-In Kim and Jae Young Park and Hyun Ho Bae and Sang Min Cha and Jong-Yea Kim and Ju Hun Lee and Eun Young Park and Hyun-Jung Chung},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119994},
url = {https://doi.org/10.1016/j.foodres.2026.119994}
}RIS
TY - JOUR TI - Effects of starch nanoparticle-stabilized oleic acid emulsions and warm storage on the structural properties and starch digestibility of cooked rice AU - Ah-In Kim AU - Jae Young Park AU - Hyun Ho Bae AU - Sang Min Cha AU - Jong-Yea Kim AU - Ju Hun Lee AU - Eun Young Park AU - Hyun-Jung Chung PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119994 UR - https://doi.org/10.1016/j.foodres.2026.119994 ER -
APA
Kim, A., Park, J. Y., Bae, H. H., Cha, S. M., Kim, J., Lee, J. H., Park, E. Y., & Chung, H. (2026). Effects of starch nanoparticle-stabilized oleic acid emulsions and warm storage on the structural properties and starch digestibility of cooked rice. Food Research International. https://doi.org/10.1016/j.foodres.2026.119994
Source records
- crossref · retrieved 2026-09-26T08:59:28.671Z