Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 2
Author(s): Yao Lin, Yu Peng, Li Shen, Qiuyu Han, Quanhong Li, Xiaojun Liao, Jing Zhao
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Yao Lin, Yu Peng, Li Shen, Qiuyu Han, Quanhong Li, Xiaojun Liao, Jing Zhao Read More
Related posts:
Stability and cell wall polysaccharide dynamics in industrial-scale litchi juice during high-pressure and thermal processing
Tailoring curdlan microgel properties via thermal pretreatment: From gel fracture behavior to fat replacement in low-fat mayonnaise
Deacetylation-regulated binding mechanism between chitosan and Pb2+ from nano to macroscale
Calcium and high pressure regulation of 7S/11S pea globulin gel structure for simulating egg pudding texture
Enhancement of protein gelation and nutritional properties in pea protein gels through enzymatic deamidation
Flaxseed protein isolates-stabilized oil-water interface: Role of globulin and albumin