Valorization of corn silk protein: pH-driven structural modulation for emulsion-templated oleogel fabrication.
Journal: Current research in food science
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How to Cite this Article
Ke C, He J, Hao F, et al. (2026). "Valorization of corn silk protein: pH-driven structural modulation for emulsion-templated oleogel fabrication.". Current research in food science. https://doi.org/10.1016/j.crfs.2026.101607