Liu, C.; Zhao, Z.; Zhong, W.; Su, Z.; Zhang, Q.; Zhang, Y.; Lin, S.; Lu, X.; Qin, W.
Hydrogel Formation of Enzymatically Solubilized Corn Bran Feruloylated Arabinoxylan by Laccase-Catalyzed Cross-Linking. Foods 2025, 14, 2819.
https://doi.org/10.3390/foods14162819
AMA Style
Liu C, Zhao Z, Zhong W, Su Z, Zhang Q, Zhang Y, Lin S, Lu X, Qin W.
Hydrogel Formation of Enzymatically Solubilized Corn Bran Feruloylated Arabinoxylan by Laccase-Catalyzed Cross-Linking. Foods. 2025; 14(16):2819.
https://doi.org/10.3390/foods14162819
Chicago/Turabian Style
Liu, Changxin, Zifan Zhao, Weijie Zhong, Zilong Su, Qing Zhang, Yiqing Zhang, Shang Lin, Xuesong Lu, and Wen Qin.
2025. "Hydrogel Formation of Enzymatically Solubilized Corn Bran Feruloylated Arabinoxylan by Laccase-Catalyzed Cross-Linking" Foods 14, no. 16: 2819.
https://doi.org/10.3390/foods14162819
APA Style
Liu, C., Zhao, Z., Zhong, W., Su, Z., Zhang, Q., Zhang, Y., Lin, S., Lu, X., & Qin, W.
(2025). Hydrogel Formation of Enzymatically Solubilized Corn Bran Feruloylated Arabinoxylan by Laccase-Catalyzed Cross-Linking. Foods, 14(16), 2819.
https://doi.org/10.3390/foods14162819
