Acylated starches of varied chain lengths: Sustainable emulsification, thickening, and physical stability in face creams.
- DOI
- 10.1016/j.ijbiomac.2026.154324
- Published
- 2026 Sep 2
- Container
- International journal of biological macromolecules
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijbiomac.2026.154324,
title = {Acylated starches of varied chain lengths: Sustainable emulsification, thickening, and physical stability in face creams.},
author = {Miao X and Liu R and Zhang J and Gong X and Zhang X and Wu X},
year = {2026},
journal = {International journal of biological macromolecules},
doi = {10.1016/j.ijbiomac.2026.154324},
url = {https://doi.org/10.1016/j.ijbiomac.2026.154324}
}RIS
TY - JOUR TI - Acylated starches of varied chain lengths: Sustainable emulsification, thickening, and physical stability in face creams. AU - Miao X AU - Liu R AU - Zhang J AU - Gong X AU - Zhang X AU - Wu X PY - 2026 JO - International journal of biological macromolecules DO - 10.1016/j.ijbiomac.2026.154324 UR - https://doi.org/10.1016/j.ijbiomac.2026.154324 ER -
APA
X, M., R, L., J, Z., X, G., X, Z., & X, W. (2026). Acylated starches of varied chain lengths: Sustainable emulsification, thickening, and physical stability in face creams.. International journal of biological macromolecules. https://doi.org/10.1016/j.ijbiomac.2026.154324
Source records
- pubmed · retrieved 2026-09-25T22:54:46.598Z