Bioactive Protein-Phlorotannin Interfaces From Fucus vesiculosus Enhance Physical and Oxidative Stability of Oil-in-Water Nanoemulsions.

Golshany H, Seddiek AS, Khalid W, Elbarbary A, Bakry IA, Yu Q, Fan L

DOI: 10.1111/1750-3841.71583
Published: 2026 Oct
Container: Journal of food science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71583,
  title = {Bioactive Protein-Phlorotannin Interfaces From Fucus vesiculosus Enhance Physical and Oxidative Stability of Oil-in-Water Nanoemulsions.},
  author = {Golshany H and Seddiek AS and Khalid W and Elbarbary A and Bakry IA and Yu Q and Fan L},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71583},
  url = {https://doi.org/10.1111/1750-3841.71583}
}

RIS

TY  - JOUR
TI  - Bioactive Protein-Phlorotannin Interfaces From Fucus vesiculosus Enhance Physical and Oxidative Stability of Oil-in-Water Nanoemulsions.
AU  - Golshany H
AU  - Seddiek AS
AU  - Khalid W
AU  - Elbarbary A
AU  - Bakry IA
AU  - Yu Q
AU  - Fan L
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71583
UR  - https://doi.org/10.1111/1750-3841.71583
ER  -

APA

H, G., AS, S., W, K., A, E., IA, B., Q, Y., & L, F. (2026). Bioactive Protein-Phlorotannin Interfaces From Fucus vesiculosus Enhance Physical and Oxidative Stability of Oil-in-Water Nanoemulsions.. Journal of food science. https://doi.org/10.1111/1750-3841.71583

Source records

pubmed · retrieved 2026-11-10T12:26:01.745Z