Multimodal modification of Jack bean protein using physical, chemical, and thermal approaches to stabilize red fruit oil emulsions.
- DOI
- 10.1016/j.foodres.2026.120526
- Published
- 2026 Nov 30
- 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.2026.120526,
title = {Multimodal modification of Jack bean protein using physical, chemical, and thermal approaches to stabilize red fruit oil emulsions.},
author = {Chandra DA and Armetha V and Kurniadi N and Suwandoko FT and Sabirin and Budijanto S and Sitanggang AB},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120526},
url = {https://doi.org/10.1016/j.foodres.2026.120526}
}RIS
TY - JOUR TI - Multimodal modification of Jack bean protein using physical, chemical, and thermal approaches to stabilize red fruit oil emulsions. AU - Chandra DA AU - Armetha V AU - Kurniadi N AU - Suwandoko FT AU - Sabirin AU - Budijanto S AU - Sitanggang AB PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120526 UR - https://doi.org/10.1016/j.foodres.2026.120526 ER -
APA
DA, C., V, A., N, K., FT, S., Sabirin, S, B., & AB, S. (2026). Multimodal modification of Jack bean protein using physical, chemical, and thermal approaches to stabilize red fruit oil emulsions.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120526
Source records
- pubmed · retrieved 2026-11-10T18:14:17.289Z