Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 2
Author(s): Ying Liang, Penghui Zhang, Liu Yang, Hao Liu, Mei Liu, Baoshan He, Jinshui Wang
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Ying Liang, Penghui Zhang, Liu Yang, Hao Liu, Mei Liu, Baoshan He, Jinshui Wang Read More
Related posts:
Improved mechanical, thermal and barrier properties of sericin/gelatin/carboxymethyl chitosan based films by laccase for packaging application in fruits and food cooking
A starch-based 3D printed intelligent colorimetric film co-loaded natural pigments for visualizing food freshness: Effect of nozzle size on gel structure formation
Uncovering pH-driven metastable transitions and thermal aggregation of HMW-GSs via all-atom molecular dynamics simulations
New insight into the structural factors affecting retrogradation of potato starch and Chinese yam polysaccharide blend using asymmetrical flow field-flow fractionation coupled with multidetector
Formation mechanism of soluble complex of quinoa protein isolate-κ-carrageenan: Intermolecular interaction, structural-physical properties and emulsifying performance
Dough surface viscosity during resting process: Effects of water migration and gluten network dynamics