Bookmark (0)
Please login to bookmark
Close
Publication date: April 2026
Source: Food Hydrocolloids, Volume 173
Author(s): Tianjiao Fan, Chunmin Ma, Yue Xu, Lianzhong Ai, Guang Zhang, Bing Wang, Xinyu Xu, Ying Liu, Yang Yang, Na Zhang
Publication date: April 2026Source: Food Hydrocolloids, Volume 173Author(s): Tianjiao Fan, Chunmin Ma, Yue Xu, Lianzhong Ai, Guang Zhang, Bing Wang, Xinyu Xu, Ying Liu, Yang Yang, Na Zhang Read More
Related posts:
Changes in the structure and properties of soy protein isolate – citrus pectin composite particles under pH control and their formation mechanism
Modification of rice flour-soy protein isolate blend by ultrasound and its effect on the quality of gluten-free rice bread
Physicochemical and structural properties of gluten-free black rice dough: the effect and mechanism analysis of inulin polymerization degree and replacement level
Physicochemical, structural, and film properties of octenyl succinic anhydride rice starch esters with different degrees of substitution and their correlation analysis
Elucidating the sugar-reduced acid gelation mechanism of Nicandra physalodes (Linn.) Gaertn. pectin: insights from molecular structure and comparison with commercial pectins
Amorphization-enhanced adsorption of blueberry polyphenols by rice starch: Insights into chemical interactions and mass transfer mechanisms