Combined modification of starch nanofiber membranes via organic acids and glutaraldehyde crosslinking for selective adsorption of flavor compounds
- DOI
- 10.1016/j.foodres.2026.120803
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120803,
title = {Combined modification of starch nanofiber membranes via organic acids and glutaraldehyde crosslinking for selective adsorption of flavor compounds},
author = {Linfan Shi and Yinghui Zhang and Haoyu Xie and Shiqin Qing and Wuyin Weng and Zhongyang Ren and Songnan Li and Meitian Xiao},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120803},
url = {https://doi.org/10.1016/j.foodres.2026.120803}
}RIS
TY - JOUR TI - Combined modification of starch nanofiber membranes via organic acids and glutaraldehyde crosslinking for selective adsorption of flavor compounds AU - Linfan Shi AU - Yinghui Zhang AU - Haoyu Xie AU - Shiqin Qing AU - Wuyin Weng AU - Zhongyang Ren AU - Songnan Li AU - Meitian Xiao PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120803 UR - https://doi.org/10.1016/j.foodres.2026.120803 ER -
APA
Shi, L., Zhang, Y., Xie, H., Qing, S., Weng, W., Ren, Z., Li, S., & Xiao, M. (2026). Combined modification of starch nanofiber membranes via organic acids and glutaraldehyde crosslinking for selective adsorption of flavor compounds. Food Research International. https://doi.org/10.1016/j.foodres.2026.120803
Source records
- crossref · retrieved 2026-11-06T11:23:22.277Z