Emulsion Gels Stabilized Using Sweet Almond Expeller Globulin Modified by Ultrasonication Assisted with Chlorogenic Acid Conjugation: Preparation, Characterization, Stability, and Applications in Curcumin.
- DOI
- 10.3390/foods15183213
- Published
- 2026 Sep 11
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183213,
title = {Emulsion Gels Stabilized Using Sweet Almond Expeller Globulin Modified by Ultrasonication Assisted with Chlorogenic Acid Conjugation: Preparation, Characterization, Stability, and Applications in Curcumin.},
author = {Li Y and Dang L and Ma B and Ren Y and Zheng Y},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183213},
url = {https://doi.org/10.3390/foods15183213}
}RIS
TY - JOUR TI - Emulsion Gels Stabilized Using Sweet Almond Expeller Globulin Modified by Ultrasonication Assisted with Chlorogenic Acid Conjugation: Preparation, Characterization, Stability, and Applications in Curcumin. AU - Li Y AU - Dang L AU - Ma B AU - Ren Y AU - Zheng Y PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183213 UR - https://doi.org/10.3390/foods15183213 ER -
APA
Y, L., L, D., B, M., Y, R., & Y, Z. (2026). Emulsion Gels Stabilized Using Sweet Almond Expeller Globulin Modified by Ultrasonication Assisted with Chlorogenic Acid Conjugation: Preparation, Characterization, Stability, and Applications in Curcumin.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183213
Source records
- pubmed · retrieved 2026-09-26T13:15:31.875Z