Formulation and characterization of a corn starch–soy protein isolate coacervate for encapsulation of fennel essential oil and its application in the pre-velveting of chicken cubes
- DOI
- 10.1016/j.foodres.2026.120123
- 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.2026.120123,
title = {Formulation and characterization of a corn starch–soy protein isolate coacervate for encapsulation of fennel essential oil and its application in the pre-velveting of chicken cubes},
author = {Hengpeng Wang and Yang Meng and Yiwei Jin and Zhikun Yang and Xujing Zhu and Xiangren Meng},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120123},
url = {https://doi.org/10.1016/j.foodres.2026.120123}
}RIS
TY - JOUR TI - Formulation and characterization of a corn starch–soy protein isolate coacervate for encapsulation of fennel essential oil and its application in the pre-velveting of chicken cubes AU - Hengpeng Wang AU - Yang Meng AU - Yiwei Jin AU - Zhikun Yang AU - Xujing Zhu AU - Xiangren Meng PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120123 UR - https://doi.org/10.1016/j.foodres.2026.120123 ER -
APA
Wang, H., Meng, Y., Jin, Y., Yang, Z., Zhu, X., & Meng, X. (2026). Formulation and characterization of a corn starch–soy protein isolate coacervate for encapsulation of fennel essential oil and its application in the pre-velveting of chicken cubes. Food Research International. https://doi.org/10.1016/j.foodres.2026.120123
Source records
- crossref · retrieved 2026-09-26T11:30:06.892Z