Emulsion Electrospinning: Structural Design of Fibers and Applications in the Food Industry
- DOI
- 10.1111/1541-4337.70659
- Published
- 2026-09
- Container
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1541-4337.70659,
title = {Emulsion Electrospinning: Structural Design of Fibers and Applications in the Food Industry},
author = {Yuxiu Zhuang and Wenhong Cao and Haisheng Lin and Zhongqin Chen and Jialong Gao and Guoping Zhu and Mingtang Tan and Huina Zheng},
year = {2026},
journal = {Comprehensive Reviews in Food Science and Food Safety},
doi = {10.1111/1541-4337.70659},
url = {https://doi.org/10.1111/1541-4337.70659}
}RIS
TY - JOUR TI - Emulsion Electrospinning: Structural Design of Fibers and Applications in the Food Industry AU - Yuxiu Zhuang AU - Wenhong Cao AU - Haisheng Lin AU - Zhongqin Chen AU - Jialong Gao AU - Guoping Zhu AU - Mingtang Tan AU - Huina Zheng PY - 2026 JO - Comprehensive Reviews in Food Science and Food Safety DO - 10.1111/1541-4337.70659 UR - https://doi.org/10.1111/1541-4337.70659 ER -
APA
Zhuang, Y., Cao, W., Lin, H., Chen, Z., Gao, J., Zhu, G., Tan, M., & Zheng, H. (2026). Emulsion Electrospinning: Structural Design of Fibers and Applications in the Food Industry. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.70659
Source records
- crossref · retrieved 2026-09-25T09:27:01.755Z