Bookmark (0)
Please login to bookmark
Close
Publication date: May 2026
Source: Food Hydrocolloids, Volume 174
Author(s): Youp van der Graaf, Tomasz Pawel Czaja, José Bonilla, Lilia Ahrné
Publication date: May 2026Source: Food Hydrocolloids, Volume 174Author(s): Youp van der Graaf, Tomasz Pawel Czaja, José Bonilla, Lilia Ahrné Read More
Related posts:
Valorisation of green lentil waste flour into protein concentrates by ultrafiltration for plant-based food applications
Characterization of butter and margarine oil composition using benchtop NMR and FTIR: A comparative study of products from Uzbekistan and Denmark
Design and characterization of calcium-pea protein fluid gels
Preheating-driven structural changes enhance acid-induced gelation of pea and faba bean protein ingredients
Flavor bouquet of plants: enhancing the valorization of plant food byproducts in the non-alcoholic beverage industry
Tribology of dual Pickering double emulsions: Machine learning-aided inner droplet analysis