Fabrication of Rubisco-curcumin nanoparticles: comprehensive characterization and photochemical, thermal, and gastrointestinal stability evaluation.
- DOI
- 10.1016/j.foodres.2026.120654
- Published
- 2026 Dec 1
- 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.2026.120654,
title = {Fabrication of Rubisco-curcumin nanoparticles: comprehensive characterization and photochemical, thermal, and gastrointestinal stability evaluation.},
author = {Feng W and Wu D and Pan B and Zhang T and Jin Z and Miao M},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120654},
url = {https://doi.org/10.1016/j.foodres.2026.120654}
}RIS
TY - JOUR TI - Fabrication of Rubisco-curcumin nanoparticles: comprehensive characterization and photochemical, thermal, and gastrointestinal stability evaluation. AU - Feng W AU - Wu D AU - Pan B AU - Zhang T AU - Jin Z AU - Miao M PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120654 UR - https://doi.org/10.1016/j.foodres.2026.120654 ER -
APA
W, F., D, W., B, P., T, Z., Z, J., & M, M. (2026). Fabrication of Rubisco-curcumin nanoparticles: comprehensive characterization and photochemical, thermal, and gastrointestinal stability evaluation.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120654
Source records
- pubmed · retrieved 2026-11-10T18:51:17.585Z