Edible interfaces based on chitosan, cellulose, and hemicellulose: from food preservation to bioactive delivery and post-consumption relevance.

Zhang B

DOI: 10.3389/fnut.2026.1877948
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1877948,
  title = {Edible interfaces based on chitosan, cellulose, and hemicellulose: from food preservation to bioactive delivery and post-consumption relevance.},
  author = {Zhang B},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1877948},
  url = {https://doi.org/10.3389/fnut.2026.1877948}
}

RIS

TY  - JOUR
TI  - Edible interfaces based on chitosan, cellulose, and hemicellulose: from food preservation to bioactive delivery and post-consumption relevance.
AU  - Zhang B
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1877948
UR  - https://doi.org/10.3389/fnut.2026.1877948
ER  -

APA

B, Z. (2026). Edible interfaces based on chitosan, cellulose, and hemicellulose: from food preservation to bioactive delivery and post-consumption relevance.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1877948

Source records

pubmed · retrieved 2026-09-25T16:55:55.294Z