The mechanism of molten-globule-state conformation transition from bulk phase to oleogel interface.

Pan Y, Liu S, Han Z, Shen L, Gong H, Liu Y

DOI: 10.1016/j.foodres.2026.120224
Published: 2026 Oct 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.2026.120224,
  title = {The mechanism of molten-globule-state conformation transition from bulk phase to oleogel interface.},
  author = {Pan Y and Liu S and Han Z and Shen L and Gong H and Liu Y},
  year = {2026},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2026.120224},
  url = {https://doi.org/10.1016/j.foodres.2026.120224}
}

RIS

TY  - JOUR
TI  - The mechanism of molten-globule-state conformation transition from bulk phase to oleogel interface.
AU  - Pan Y
AU  - Liu S
AU  - Han Z
AU  - Shen L
AU  - Gong H
AU  - Liu Y
PY  - 2026
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2026.120224
UR  - https://doi.org/10.1016/j.foodres.2026.120224
ER  -

APA

Y, P., S, L., Z, H., L, S., H, G., & Y, L. (2026). The mechanism of molten-globule-state conformation transition from bulk phase to oleogel interface.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120224

Source records

pubmed · retrieved 2026-09-26T08:41:06.598Z