Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 1
Author(s): Felicia Zhi Wen Peh, Kelvin K.T. Goh, Cara A. Luiten, Ian M. Sims, Lara Matia-Merino
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 1Author(s): Felicia Zhi Wen Peh, Kelvin K.T. Goh, Cara A. Luiten, Ian M. Sims, Lara Matia-Merino Read More
Related posts:
Influence of protease type and concentration on protein digestibility, physicochemical and textural properties of extruded high-moisture meat analogues
Synergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties
Ultrasonic monitoring of enzymatic hydrolysis of globular protein and protein particles
Review on the preparation, properties, application, and future trends of starch ester-based Pickering emulsions
Effect of ultrahigh-pressure-driven starch-fatty acid complexes on gel properties of shrimp surimi: Deciphering chain length specificity and multiscale structural modulation
Impacts of gluten aggregation behavior on the gassing properties of steamed bread during the wheat flour post-ripening