Peer-reviewedCC BYFoods (Basel, Switzerland)28 Sep 2026

Emulsion Gel Stabilized by Young Bamboo Culm (Phyllostachys edulis) Fiber–Soy Protein Composite: Ball-Milling Effects on Stability and Lipid Digestion

Zixuan Zhou¹
Chenlu Luo¹
Shuang Bi²
Xian Cui¹
Xiaoxiao Song¹

¹State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China (X.C.)
²School of Food and Health, Beijing Technology & Business University, Beijing 100048, China;

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Cite

BibTeX

@article{zhou2026emulsion,
  title = {{Emulsion Gel Stabilized by Young Bamboo Culm (Phyllostachys edulis) Fiber–Soy Protein Composite: Ball-Milling Effects on Stability and Lipid Digestion}},
  author = {Zixuan Zhou and Chenlu Luo and Shuang Bi and Xian Cui and Xiaoxiao Song},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13664385},
  note = {CC BY},
}

RIS

TY  - JOUR
TI  - Emulsion Gel Stabilized by Young Bamboo Culm (Phyllostachys edulis) Fiber–Soy Protein Composite: Ball-Milling Effects on Stability and Lipid Digestion
AU  - Zixuan Zhou
AU  - Chenlu Luo
AU  - Shuang Bi
AU  - Xian Cui
AU  - Xiaoxiao Song
PY  - 2026
DA  - 2026/09/28
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13664385
SN  - 2304-8158
ER  -

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