The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics.
- DOI
- 10.3390/foods15091568
- Published
- 2026 May 2
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15091568,
title = {The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics.},
author = {Lv Y and He X and Tang T and Cui H and Zhu T and Su Y and Bu G and Xu L},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15091568},
url = {https://doi.org/10.3390/foods15091568}
}RIS
TY - JOUR TI - The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics. AU - Lv Y AU - He X AU - Tang T AU - Cui H AU - Zhu T AU - Su Y AU - Bu G AU - Xu L PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15091568 UR - https://doi.org/10.3390/foods15091568 ER -
APA
Y, L., X, H., T, T., H, C., T, Z., Y, S., G, B., & L, X. (2026). The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15091568
Source records
- pubmed · retrieved 2026-09-26T13:15:21.700Z