Ultrasound-induced structural reorganization enhances gelation and stability of flaxseed gum emulsion gels.
- DOI
- 10.1016/j.ijbiomac.2026.154839
- Published
- 2026 Oct 13
- 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.2026.154839,
title = {Ultrasound-induced structural reorganization enhances gelation and stability of flaxseed gum emulsion gels.},
author = {Nwankwo JA and Guo X and Liu W and Wenjuan W and Khan I and Opatola VO and Zou X},
year = {2026},
journal = {International journal of biological macromolecules},
doi = {10.1016/j.ijbiomac.2026.154839},
url = {https://doi.org/10.1016/j.ijbiomac.2026.154839}
}RIS
TY - JOUR TI - Ultrasound-induced structural reorganization enhances gelation and stability of flaxseed gum emulsion gels. AU - Nwankwo JA AU - Guo X AU - Liu W AU - Wenjuan W AU - Khan I AU - Opatola VO AU - Zou X PY - 2026 JO - International journal of biological macromolecules DO - 10.1016/j.ijbiomac.2026.154839 UR - https://doi.org/10.1016/j.ijbiomac.2026.154839 ER -
APA
JA, N., X, G., W, L., W, W., I, K., VO, O., & X, Z. (2026). Ultrasound-induced structural reorganization enhances gelation and stability of flaxseed gum emulsion gels.. International journal of biological macromolecules. https://doi.org/10.1016/j.ijbiomac.2026.154839
Source records
- pubmed · retrieved 2026-11-10T14:15:17.277Z