The Effects of Fabrication Conditions on the Construction of Zein–Curdlan Composite Nanoparticles and Their Emulsifying Attributes
- DOI
- 10.3390/foods15183278
- Published
- 2026-09-17
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183278,
title = {The Effects of Fabrication Conditions on the Construction of Zein–Curdlan Composite Nanoparticles and Their Emulsifying Attributes},
author = {Chao Wu and Shijia Li and Xue Bai and Xiaojing Kang and Ran Wang and Mingkun Liu and Beibei Dou and Yang Liu and Han Chen},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15183278},
url = {https://doi.org/10.3390/foods15183278}
}RIS
TY - JOUR TI - The Effects of Fabrication Conditions on the Construction of Zein–Curdlan Composite Nanoparticles and Their Emulsifying Attributes AU - Chao Wu AU - Shijia Li AU - Xue Bai AU - Xiaojing Kang AU - Ran Wang AU - Mingkun Liu AU - Beibei Dou AU - Yang Liu AU - Han Chen PY - 2026 JO - Foods DO - 10.3390/foods15183278 UR - https://doi.org/10.3390/foods15183278 ER -
APA
Wu, C., Li, S., Bai, X., Kang, X., Wang, R., Liu, M., Dou, B., Liu, Y., & Chen, H. (2026). The Effects of Fabrication Conditions on the Construction of Zein–Curdlan Composite Nanoparticles and Their Emulsifying Attributes. Foods. https://doi.org/10.3390/foods15183278
Source records
- crossref · retrieved 2026-09-26T21:53:59.493Z