Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 3
Author(s): Fangfei Sun, Wenhui Zhao, Juan Zhao, Kun Wang, Lincai Peng, Hui Li
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 3Author(s): Fangfei Sun, Wenhui Zhao, Juan Zhao, Kun Wang, Lincai Peng, Hui Li Read More
Related posts:
Hyaluronic acid modified emodin polymeric nanoparticles for improved antibacterial activity and food preservation
Pectin oligosaccharides stabilize sea cucumbers against heat-induced deterioration
A centrifugal speed-based method for controlling debranched products of highland barley amylopectin distribution and isolating long-branched chains
Novel eco-friendly extraction of oat bran protein: A multifaceted analysis of structure, physicochemical, and functional properties
Tailoring curdlan microgel properties via thermal pretreatment: From gel fracture behavior to fat replacement in low-fat mayonnaise
Effects of different sulfate group contents on the mechanical properties, microstructure, and hydrogen bonding type of Ulva clathrata polysaccharide hydrogels