Collective weak interactions of formic acid with hemp protein: Mechanism and application in Pickering emulsion stabilization

Yanwen Sun, Xiuhang Chai, Wei Yang, Yuanfa Liu

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DOI: 10.1016/j.foodres.2026.120179
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.2026.120179,
  title = {Collective weak interactions of formic acid with hemp protein: Mechanism and application in Pickering emulsion stabilization},
  author = {Yanwen Sun and Xiuhang Chai and Wei Yang and Yuanfa Liu},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120179},
  url = {https://doi.org/10.1016/j.foodres.2026.120179}
}

RIS

TY  - JOUR
TI  - Collective weak interactions of formic acid with hemp protein: Mechanism and application in Pickering emulsion stabilization
AU  - Yanwen Sun
AU  - Xiuhang Chai
AU  - Wei Yang
AU  - Yuanfa Liu
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120179
UR  - https://doi.org/10.1016/j.foodres.2026.120179
ER  -

APA

Sun, Y., Chai, X., Yang, W., & Liu, Y. (2026). Collective weak interactions of formic acid with hemp protein: Mechanism and application in Pickering emulsion stabilization. Food Research International. https://doi.org/10.1016/j.foodres.2026.120179

Source records

crossref · retrieved 2026-09-27T05:07:24.913Z