Bookmark (0)
Please login to bookmark
Close
Publication date: May 2026
Source: Food Hydrocolloids, Volume 174
Author(s): Yinling Gao, Richard Q. Mensah, Yiman Sun, Zhengang Zhao, Malcolm Ball, Kameron Dunn, Zhanying Zhang
Publication date: May 2026Source: Food Hydrocolloids, Volume 174Author(s): Yinling Gao, Richard Q. Mensah, Yiman Sun, Zhengang Zhao, Malcolm Ball, Kameron Dunn, Zhanying Zhang Read More
Related posts:
Lignin-containing cellulose nanofibrils as pickering emulsion stabilizers for essential oil microcapsules in preservation of fresh-cut banana slices
W1/O/W2 double emulsions stabilized by natural diosgenin and ultrasound-treated pea protein nanoparticles: A plant-based system for iron fortification
Starch nanoparticles and their OSA esterification products enhance cryoprotection of Lactobacillus bulgaricus CICC 20354
Iron-modulable lactoferrin toward personalized food ingredients with controllable properties
Homologous protein fibril addition reinforces the network structure of soybean protein isolate heat-induced gel
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability