Ge, X.; Pan, Y.; Lv, X.; Guo, H.; Liu, B.
Citric Acid-Esterified Ginger Starch: Preparation, Characterization, and Construction of Pickering High Internal Phase Emulsions Synergistically Stabilized with β-Cyclodextrin. Foods 2026, 15, 1916.
https://doi.org/10.3390/foods15111916
AMA Style
Ge X, Pan Y, Lv X, Guo H, Liu B.
Citric Acid-Esterified Ginger Starch: Preparation, Characterization, and Construction of Pickering High Internal Phase Emulsions Synergistically Stabilized with β-Cyclodextrin. Foods. 2026; 15(11):1916.
https://doi.org/10.3390/foods15111916
Chicago/Turabian Style
Ge, Xiaohong, Yaru Pan, Xiaofan Lv, Haoyuan Guo, and Benguo Liu.
2026. "Citric Acid-Esterified Ginger Starch: Preparation, Characterization, and Construction of Pickering High Internal Phase Emulsions Synergistically Stabilized with β-Cyclodextrin" Foods 15, no. 11: 1916.
https://doi.org/10.3390/foods15111916
APA Style
Ge, X., Pan, Y., Lv, X., Guo, H., & Liu, B.
(2026). Citric Acid-Esterified Ginger Starch: Preparation, Characterization, and Construction of Pickering High Internal Phase Emulsions Synergistically Stabilized with β-Cyclodextrin. Foods, 15(11), 1916.
https://doi.org/10.3390/foods15111916