Bookmark (0)
Please login to bookmark
Close
Publication date: June 2026
Source: Food Hydrocolloids, Volume 175
Author(s): Lily M.A. Santos O’Keefe, Yash Mali, John M. Frostad
Publication date: June 2026Source: Food Hydrocolloids, Volume 175Author(s): Lily M.A. Santos O’Keefe, Yash Mali, John M. Frostad Read More
Related posts:
Maltodextrin as sucrose replacer: Effect of dextrose equivalence and sucrose/maltodextrin ratio on physical and sensory properties of non-fat whipped cream analogue
Enhanced stability of bicontinuous bigels based on rapid in situ rapid conjugation of deacetylated chitosan and citral
Effect of protein pH on acid-thermal induced fibrillation of soy protein: structural characteristics and application in high internal phase emulsions
Effect of protein pH on acid-thermal induced fibrillation of soy protein: structural characteristics and application in high internal phase emulsions
Artificial intelligence-driven pre-estimation of printability and textural properties of starch-based gels in 3D food printing
Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature