Pea starch–fatty acid complexes: Chain length–concentration interplay governs multiscale structure, texture, and digestibility in gluten-free noodles
- DOI
- 10.1016/j.foodres.2026.120812
- 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.2026.120812,
title = {Pea starch–fatty acid complexes: Chain length–concentration interplay governs multiscale structure, texture, and digestibility in gluten-free noodles},
author = {Ebenezer Asiamah and Dong-Hui Geng and Na Zhang and Jinxue Zhang and Monica R. Nemţanu and Yiming Wang and Evelyn Serwah Ayeh and Sameh Sharafeldin and Jacob K. Agbenorhevi and Yongqiang Cheng},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120812},
url = {https://doi.org/10.1016/j.foodres.2026.120812}
}RIS
TY - JOUR TI - Pea starch–fatty acid complexes: Chain length–concentration interplay governs multiscale structure, texture, and digestibility in gluten-free noodles AU - Ebenezer Asiamah AU - Dong-Hui Geng AU - Na Zhang AU - Jinxue Zhang AU - Monica R. Nemţanu AU - Yiming Wang AU - Evelyn Serwah Ayeh AU - Sameh Sharafeldin AU - Jacob K. Agbenorhevi AU - Yongqiang Cheng PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120812 UR - https://doi.org/10.1016/j.foodres.2026.120812 ER -
APA
Asiamah, E., Geng, D., Zhang, N., Zhang, J., Nemţanu, M. R., Wang, Y., Ayeh, E. S., Sharafeldin, S., Agbenorhevi, J. K., & Cheng, Y. (2026). Pea starch–fatty acid complexes: Chain length–concentration interplay governs multiscale structure, texture, and digestibility in gluten-free noodles. Food Research International. https://doi.org/10.1016/j.foodres.2026.120812
Source records
- crossref · retrieved 2026-11-10T17:58:53.019Z