Dual Functionality of Chitosan in Chia Oil-in-Water Emulsions: From Interfacial Behavior to Short-Term Stability
- DOI
- 10.3390/foods15203741
- Published
- 2026-10-20
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15203741,
title = {Dual Functionality of Chitosan in Chia Oil-in-Water Emulsions: From Interfacial Behavior to Short-Term Stability},
author = {Fátima Vela and Francisco Carrillo and Victor M. Pizones Ruiz-Henestrosa and Cecilio Carrera and Nuria Calero},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15203741},
url = {https://doi.org/10.3390/foods15203741}
}RIS
TY - JOUR TI - Dual Functionality of Chitosan in Chia Oil-in-Water Emulsions: From Interfacial Behavior to Short-Term Stability AU - Fátima Vela AU - Francisco Carrillo AU - Victor M. Pizones Ruiz-Henestrosa AU - Cecilio Carrera AU - Nuria Calero PY - 2026 JO - Foods DO - 10.3390/foods15203741 UR - https://doi.org/10.3390/foods15203741 ER -
APA
Vela, F., Carrillo, F., Ruiz-Henestrosa, V. M. P., Carrera, C., & Calero, N. (2026). Dual Functionality of Chitosan in Chia Oil-in-Water Emulsions: From Interfacial Behavior to Short-Term Stability. Foods. https://doi.org/10.3390/foods15203741
Source records
- crossref · retrieved 2026-11-10T13:47:17.990Z