Development of edible films using chickpea protein-derived amyloid fibrils and their application in chilled fresh beef preservation
- DOI
- 10.1016/j.foodres.2026.120886
- 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.2026.120886,
title = {Development of edible films using chickpea protein-derived amyloid fibrils and their application in chilled fresh beef preservation},
author = {Jialin Zhang and Qingyun Tao and Abisikha Regmi and Yingqun Nian and Chunbao Li},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120886},
url = {https://doi.org/10.1016/j.foodres.2026.120886}
}RIS
TY - JOUR TI - Development of edible films using chickpea protein-derived amyloid fibrils and their application in chilled fresh beef preservation AU - Jialin Zhang AU - Qingyun Tao AU - Abisikha Regmi AU - Yingqun Nian AU - Chunbao Li PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120886 UR - https://doi.org/10.1016/j.foodres.2026.120886 ER -
APA
Zhang, J., Tao, Q., Regmi, A., Nian, Y., & Li, C. (2026). Development of edible films using chickpea protein-derived amyloid fibrils and their application in chilled fresh beef preservation. Food Research International. https://doi.org/10.1016/j.foodres.2026.120886
Source records
- crossref · retrieved 2026-11-04T18:49:07.427Z