Phenolic acid-grafted starch nanoparticles as Pickering emulsion stabilizers: Linking the molecular structure of phenolic acids to emulsion stability.
- DOI
- 10.1016/j.foodres.2026.120547
- 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.2026.120547,
title = {Phenolic acid-grafted starch nanoparticles as Pickering emulsion stabilizers: Linking the molecular structure of phenolic acids to emulsion stability.},
author = {Liu M and Wu Y and Ouyang J},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120547},
url = {https://doi.org/10.1016/j.foodres.2026.120547}
}RIS
TY - JOUR TI - Phenolic acid-grafted starch nanoparticles as Pickering emulsion stabilizers: Linking the molecular structure of phenolic acids to emulsion stability. AU - Liu M AU - Wu Y AU - Ouyang J PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120547 UR - https://doi.org/10.1016/j.foodres.2026.120547 ER -
APA
M, L., Y, W., & J, O. (2026). Phenolic acid-grafted starch nanoparticles as Pickering emulsion stabilizers: Linking the molecular structure of phenolic acids to emulsion stability.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120547
Source records
- pubmed · retrieved 2026-11-10T18:06:06.279Z